{"id":43093,"date":"2023-10-12T15:13:06","date_gmt":"2023-10-12T13:13:06","guid":{"rendered":"https:\/\/horecamagazine.be\/tartare-de-carottes-mayonnaise-de-chou-fleur-capucines\/"},"modified":"2023-10-12T15:13:07","modified_gmt":"2023-10-12T13:13:07","slug":"tartare-de-carottes-mayonnaise-de-chou-fleur-capucines","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/tartare-de-carottes-mayonnaise-de-chou-fleur-capucines\/","title":{"rendered":"Tartare de carottes, mayonnaise de chou-fleur, capucines"},"content":{"rendered":"

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Recette de Claude Pohlig<\/strong><\/a>\u00a0<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients <\/b><\/h4>\n

Pour 4 personnes<\/span><\/p>\n

    \n
  • 600 g de carotte<\/li>\n
  • 300 g de chou-fleur<\/li>\n
  • 12 feuilles et 12 fleurs de capucine<\/li>\n
  • 2 jaunes d\u2019\u0153ufs<\/li>\n
  • 1+1 cuill\u00e8re \u00e0 soupe (2cs) de moutarde<\/li>\n
  • Sauce anglaise ou tamari<\/li>\n
  • 1 cuill\u00e8re de c\u00e2pres<\/li>\n
  • 1 \u00e9chalotte hach\u00e9e<\/li>\n
  • \u00bd blanc de poireau<\/li>\n
  • 20 cl d\u2019huile d\u2019olive<\/li>\n
  • 20 cl d\u2019huile de tournesol<\/li>\n
  • Vinaigre de cidre<\/li>\n
  • 2 g d\u2019agar-agar<\/li>\n
  • Sel et poivre<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

    Pr\u00e9paration <\/b><\/h4>\n

    Epluchez les carottes. Cuisez 400 g \u00e0 la vapeur, rapez le reste et coupez en petits morceaux. Faites une pur\u00e9e avec les carottes vapeur puis laissez refroidir. M\u00e9langez \u00e0 la pur\u00e9e froide, 1 jaune d\u2019\u0153uf, 1 cs de moutarde, l\u2019\u00e9chalote, les c\u00e2pres et m\u00e9langez. Ajoutez 20 cl d\u2019huile d\u2019olive, la sauce anglaise (ou sauce tamari) selon votre go\u00fbt. Salez et poivrez. R\u00e9servez au frais.<\/p>\n

    Cuisez le chou-fleur \u00e0 la vapeur, mixez et r\u00e9servez au frais. Ajoutez le jaune d\u2019\u0153uf, une cs de moutarde, du sel et montez au mixer comme une mayonnaise. Ajoutez le vinaigre de cidre et rectifiez l\u2019assaisonnement.<\/p>\n

    Ciselez le poireau et faites-le cuire en po\u00ealon couvert doucement avec un peu d\u2019eau et un peu de sel. Mixez, ajoutez l\u2019agar-agar, ensuite les feuilles de capucines, re-mixez et r\u00e9servez au frais.<\/p>\n

    Dressage<\/b><\/h4>\n

    Dressez en emporte-pi\u00e8ce sur le coulis le tartare, ensuite ajoutez la mayonnaise de chou-fleur et d\u00e9corez avec des fleurs.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Recette de Claude Pohlig\u00a0Ingr\u00e9dients Pour 4 personnes 600 g de carotte 300 g de chou-fleur 12 feuilles et 12 fleurs de capucine 2 jaunes d\u2019\u0153ufs 1+1 cuill\u00e8re \u00e0 soupe (2cs) de moutarde Sauce anglaise ou tamari 1 cuill\u00e8re de c\u00e2pres 1 \u00e9chalotte hach\u00e9e \u00bd blanc de poireau 20 cl d\u2019huile d\u2019olive 20 cl d\u2019huile de […]<\/p>\n","protected":false},"author":5,"featured_media":43066,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-43093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nTartare de carottes, mayonnaise de chou-fleur, capucines | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Tartare de carottes, mayonnaise de chou-fleur, capucines\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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