{"id":2699,"date":"2021-12-13T05:10:20","date_gmt":"2021-12-13T10:10:20","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2699"},"modified":"2021-12-13T05:10:20","modified_gmt":"2021-12-13T10:10:20","slug":"tempura-de-legumes-dhiver","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/tempura-de-legumes-dhiver\/","title":{"rendered":"Tempura de l\u00e9gumes d&#8217;hiver"},"content":{"rendered":"\n<p class=\" eplus-wrapper\">Pr\u00e9paration : 20 min.<br>Repos: 1 h.<br>Cuisson: 10 min.<\/p>\n\n\n\n<p class=\" eplus-wrapper\"><\/p>\n\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-c7507e\"><li>2 panais (300 g)<\/li><li>1\/2 courge butternut(300 g)<\/li><li>2 petites patates douces (300 g)I<\/li><li>125 g de mesclun<\/li><li>3 c. \u00e0 soupe de sauce ponzu (sauce soja au yuzu ou, \u00e0 d\u00e9faut, 2 c. \u00e0 soupe de jus de citron + 1 c. \u00e0 soupe de sauce soja)<\/li><li>3 c. \u00e0 soupe d&#8217;huile de s\u00e9same grill\u00e9<\/li><li>1\/2 botte de ciboulette a Fleur de sel<\/li><\/ul>\n\n\n<p class=\" eplus-wrapper\"><\/p>\n\n\n\n<h4 class=\"eplus-wrapper wp-block-heading\">Pour la p\u00e2te \u00e0 tempura<\/h4>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-68736f\"><li>50 g de farine<\/li><li>25 g de f\u00e9cule de ma\u00efs<\/li><li>100 g de panko(en \u00e9picerie asiatique)<\/li><li>1 jaune d&#8217;\u0153uf<\/li><li>1 c. \u00e0 caf\u00e9 rase de levure chimique<\/li><li>Sel, poivre<\/li><\/ul>\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">Recette<\/h2>\n\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-8fd31a\"><li>Pr\u00e9parez la p\u00e2te \u00e0 tempura. <ol><li>M\u00e9langez le jaune d&#8217;\u0153uf avec 15 cl d&#8217;eau, la farine, la f\u00e9cule de ma\u00efs et la levure jusqu&#8217;\u00e0 obtenir une p\u00e2te homog\u00e8ne. Salez et poivrez.<\/li><li>Couvrez et r\u00e9servez 1 h au r\u00e9frig\u00e9rateur.<\/li><\/ol><\/li><li>Dans un bol, m\u00e9langez la sauce ponzu avec l&#8217;huile de s\u00e9same. <\/li><li>Poivrez et r\u00e9servez.<\/li><li>Nettoyez le mesclun, placez le dans un saladier et assaisonnez le avec la vinaigrette.<\/li><\/ol>\n\n\n<p class=\" eplus-wrapper\"><\/p>\n\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-974329\"><li>\u00c9pluchez les panais, la courge et lespatates douces, puis coupez les en morceaux pas plus \u00e9pais que 8 mm. Faites chauffer l&#8217;huile \u00e0 200 \u00b0C dans une friteuse ou dans une grande casserole.<\/li><li>Versez le panko dans une assiette creuse. <\/li><li>Plongez chacun des morceauxde l\u00e9gumes dans la p\u00e2te \u00e0 tempura et enrobez les de panko. <\/li><li>Faites les frire 4 min environ, jusqu&#8217;\u00e0 ce qu&#8217;ils soient bien dor\u00e9s.<\/li><li>Servez aussit\u00f4t, parsem\u00e9 de ciboulette,de fleur de sel et accompagn\u00e9 de mesclun.<\/li><\/ol>","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9paration : 20 min.Repos: 1 h.Cuisson: 10 min. Ingr\u00e9dients 2 panais (300 g) 1\/2 courge butternut(300 g) 2 petites patates douces (300 g)I 125 g de mesclun 3 c. \u00e0 soupe de sauce ponzu (sauce soja au yuzu ou, \u00e0 d\u00e9faut, 2 c. \u00e0 soupe&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/tempura-de-legumes-dhiver\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[174,13,169],"tags":[],"class_list":["post-2699","post","type-post","status-publish","format-standard","hentry","category-a-faire","category-legume","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-Hx","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=2699"}],"version-history":[{"count":2,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2699\/revisions"}],"predecessor-version":[{"id":2718,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2699\/revisions\/2718"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}