{"id":3443,"date":"2018-01-19T21:13:14","date_gmt":"2018-01-19T20:13:14","guid":{"rendered":"http:\/\/www.blue-bears.com\/blog\/?p=3443"},"modified":"2018-01-19T21:14:29","modified_gmt":"2018-01-19T20:14:29","slug":"epinards-a-la-creme","status":"publish","type":"post","link":"http:\/\/www.blue-bears.com\/blog\/?p=3443","title":{"rendered":"\u00c9pinards \u00e0 la cr\u00e8me"},"content":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes\u00a0:<\/p>\n<ul>\n<li>1 kg de branches d\u2019\u00e9pinards frais<\/li>\n<li>30 g de beurre<\/li>\n<li>20 cl de cr\u00e8me fra\u00eeche<\/li>\n<li>sel, poivre<\/li>\n<li>\u00c9pinards \u00e0 la cr\u00e8me<\/li>\n<li>Noix de Muscade<!--more--><\/li>\n<\/ul>\n<p>Trier les \u00e9pinards en \u00e9liminant les queues et les feuilles ab\u00eem\u00e9es. Les laver \u00e0 grande eau et les \u00e9goutter. Hachez-les grossi\u00e8rement.<\/p>\n<p>Dans une po\u00eale, faire fondre le beurre. Y faire revenir les \u00e9pinards 6 \u00e0 10 minutes, sur feu mod\u00e9r\u00e9, jusqu\u2019\u00e0 l\u2019obtention de la consistance d\u00e9sir\u00e9e, en remuant d\u00e9licatement pour les dess\u00e9cher un peu. Saler, poivrer.<\/p>\n<p>Ajouter la cr\u00e8me, saupoudrer d&rsquo;un peu de noix de muscade et laisser chauffer encore 2 minutes.<\/p>\n<p>Dresser les \u00e9pinards dans un plat de service, en versant dessus le reste de cr\u00e8me chaude.<\/p>\n<h4>Conseil du chef<\/h4>\n<p>Ces \u00e9pinards \u00e0 la cr\u00e8me sont traditionnellement servis avec des \u0153ufs durs coup\u00e9s en deux ou en quartiers, ou encore en l\u00e9gume d\u2019accompagnement, avec un filet de poisson blanc et du riz.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes\u00a0: 1 kg de branches d\u2019\u00e9pinards frais 30 g de beurre 20 cl de cr\u00e8me fra\u00eeche sel, poivre \u00c9pinards [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-3443","post","type-post","status-publish","format-standard","hentry","category-cuisine"],"_links":{"self":[{"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/3443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3443"}],"version-history":[{"count":4,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/3443\/revisions"}],"predecessor-version":[{"id":3447,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/3443\/revisions\/3447"}],"wp:attachment":[{"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3443"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}