{"id":1301,"date":"2021-02-10T15:48:43","date_gmt":"2021-02-10T14:48:43","guid":{"rendered":"https:\/\/grainsdselgrainsdimage.fr\/?p=1301"},"modified":"2021-03-06T16:54:22","modified_gmt":"2021-03-06T15:54:22","slug":"emiette-de-jarret-de-veau-au-raifort","status":"publish","type":"post","link":"https:\/\/grainsdselgrainsdimage.fr\/?p=1301","title":{"rendered":"Emiett\u00e9 de jarret de veau au raifort"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1301\" class=\"elementor elementor-1301\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-acd782d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"acd782d\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container 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id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-20 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Emiett\u00e9 de jarret de veau au raifort<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-recipe_image\"  >\t        <div class=\"zrdn-recipe-image  zrdn-element_recipe_image\">\n            \t    <\/div>\n\t<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-details\"  >\n\n\t<div class=\"zrdn-details-item zrdn-prep-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps de pr\u00e9paration        <\/div>\n        <div class=\"zrdn-value zrdn-element_prep_time\">20 minutes<\/div>\n\t<\/div>\n\n\t<div class=\"zrdn-details-item zrdn-cook-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps de cuisson        <\/div>\n        <div class=\"zrdn-value zrdn-element_cook_time\">40 minutes<\/div>\n\t<\/div>\n\n\n\t<div class=\"zrdn-details-item zrdn-total-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps total        <\/div>\n        <div class=\"zrdn-value zrdn-element_total_time\">1 heure<\/div>\n\t<\/div>\n\n\n\n\n\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingr\u00e9dients<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>...4 personnes\r<\/li>\n\n            \n            <li>2 tranches de jarret de veau\r<\/li>\n\n            \n            <li>1 petit choux vert\r<\/li>\n\n            \n            <li>1 raifort\r<\/li>\n\n            \n            <li>1 cube de bouillon\r<\/li>\n\n            \n            <li>sel, poivre, huile, vinaigre<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ol class=\"zrdn-list zrdn-instructions-list numbers  zrdn-element_instructions\">\n\t\t            <li>D\u00e9posez 2 tranches de jarret de veau dans un autocuiseur, couvrez-les d'eau froide, ajoutez un cube de bouillon, 1 clou de girofle, du sel et des grains de poivre. \r<\/li>\n\t\t\n\t\t            <li>Fermez et laissez cuire 40 min. \u00e0 partir du chuchotement de la soupape.\r<\/li>\n\t\t\n\t\t            <li>Pendant ce temps, fouettez 10 cl de cr\u00e8me liquide en chantilly, incorporez 2 cuil. \u00e0 soupe de raifort r\u00e2p\u00e9 dans la cr\u00e8me mousseuse, v\u00e9rifiez son assaisonnement. \r<\/li>\n\t\t\n\t\t            <li>Plongez le coeur de choux vert dans une casserole d'eau bouillante sal\u00e9e, laissez le cuire 5 min.\r<\/li>\n\t\t\n\t\t            <li>Egouttez et passez le choux sous un filet d'eau froide pour arr\u00eater la cuisson.\r<\/li>\n\t\t\n\t\t            <li>Fouettez 2 cuil. \u00e0 soupe d'huile d'olive et 1 cuil. \u00e0 soupe de vinaigre dans un saladier. Ajoutez le chou soigneusement \u00e9pong\u00e9\r<\/li>\n\t\t\n\t\t            <li>Emiettez le jarret encore ti\u00e8de sur le chou, saupoudrez de tige d'oignons vert. \r<\/li>\n\t\t\n\t\t            <li>Servez la salade de chou encore ti\u00e8de avec un bol de cr\u00e8me raifort et des tartines de pain de seigle recouverte de lamelles de beaufort.<\/li>\n\t\t<\/ol><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-50\">\n\t<div class=\"zrdn-block-wrap zrdn-copyright\"  >&copy;&nbsp;2026 GabAz\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-50\">\n\t<div class=\"zrdn-block-wrap zrdn-notes\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"Emiett\\u00e9 de jarret de veau au raifort\",\"image\":[\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Emiette\\u0301-de-jarret-de-veau-au-raifort-2-1200x1200.jpg?v=1619266906\",\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Emiette\\u0301-de-jarret-de-veau-au-raifort-2-1200x900.jpg?v=1619266906\",\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Emiette\\u0301-de-jarret-de-veau-au-raifort-2-1306x900.jpg?v=1619266906\"],\"recipeIngredient\":[\"...4 personnes\\r\",\"2 tranches de jarret de veau\\r\",\"1 petit choux vert\\r\",\"1 raifort\\r\",\"1 cube de bouillon\\r\",\"sel, poivre, huile, vinaigre\"],\"name\":\"Emiett\\u00e9 de jarret de veau au raifort\",\"recipeCategory\":\"Veau\",\"cookTime\":\"PT0H40M\",\"prepTime\":\"PT0H20M\",\"recipeInstructions\":[\"D\\u00e9posez 2 tranches de jarret de veau dans un autocuiseur, couvrez-les d'eau froide, ajoutez un cube de bouillon, 1 clou de girofle, du sel et des grains de poivre. \\r\",\"Fermez et laissez cuire 40 min. \\u00e0 partir du chuchotement de la soupape.\\r\",\"Pendant ce temps, fouettez 10 cl de cr\\u00e8me liquide en chantilly, incorporez 2 cuil. \\u00e0 soupe de raifort r\\u00e2p\\u00e9 dans la cr\\u00e8me mousseuse, v\\u00e9rifiez son assaisonnement. \\r\",\"Plongez le coeur de choux vert dans une casserole d'eau bouillante sal\\u00e9e, laissez le cuire 5 min.\\r\",\"Egouttez et passez le choux sous un filet d'eau froide pour arr\\u00eater la cuisson.\\r\",\"Fouettez 2 cuil. \\u00e0 soupe d'huile d'olive et 1 cuil. \\u00e0 soupe de vinaigre dans un saladier. 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