{"id":2997,"date":"2020-01-13T15:24:19","date_gmt":"2020-01-13T15:24:19","guid":{"rendered":"https:\/\/schoolkeuken.be\/?post_type=cp_recipe&p=2997"},"modified":"2020-11-28T11:02:57","modified_gmt":"2020-11-28T11:02:57","slug":"kalfsblanquette","status":"publish","type":"cp_recipe","link":"https:\/\/schoolkeuken.be\/?cp_recipe=kalfsblanquette","title":{"rendered":"Kalfsblanquette"},"content":{"rendered":"

Kalfsblanquette<\/h2>\n

Ingredi\u00ebnten<\/h3>\n
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1,50<\/span> kg<\/span> Kalfsfricassee<\/span><\/div>\n
156<\/span> g<\/span> Zilveruitjes Ardo dv.<\/span><\/div>\n
375<\/span> g<\/span> Champignons<\/span><\/div>\n
¼<\/span> l<\/span> Halfvolle melk<\/span><\/div>\n
12,50<\/span> g<\/span> Kippenbouillon Knorr<\/span><\/div>\n
125<\/span> g<\/span> Gehaktballetjes dv. 2gr.<\/span><\/div>\n
93,75<\/span> g<\/span> Blanke roux <\/span><\/div>\n
0,63<\/span> dl<\/span> Room 20%<\/span><\/div>\n
PeZo<\/span><\/div>\n
2<\/span> bladen<\/span> Laurier<\/span><\/div>\n<\/div>\n

Bereiding<\/h3>\n
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De kalfsfricassee op zetten in koud gezouten water en zo snel mogelijk aan de kook brengen.\t<\/p>\n<\/div>\n<\/div>\n

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Zodra het water kookt de pot in een spoelbak plaatsen en onder stromend water het vlees afspoelen.\t<\/p>\n<\/div>\n<\/div>\n

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Opnieuw juist onder zetten met koud licht gezouten water (peper, tijm, laurier, wortel, ui, selder en peterseliestengels), breng aan de kook en laat dan zachtjes pruttelen tot het vlees gaar is, ongeveer <\/i> 2.5 uur<\/a><\/span>.<\/p>\n<\/div>\n<\/div>\n

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Intussen de champignons wassen, in 4 versnijden en met melk (op de champignons een vel boterpapier met bord bovenop leggen) gaar pruttelen.\t<\/p>\n<\/div>\n<\/div>\n

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De zilveruitjes gaar koken in licht gezouten water, afgieten.\t<\/p>\n<\/div>\n<\/div>\n

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De gehaktballetjes even opkoken tot ze gaar zijn in licht gezouten water, afgieten en aan de kant (of koelkast) plaatsen.\t<\/p>\n<\/div>\n<\/div>\n

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Verwijder de wortel, ui, tijm etc., schep het vlees uit het kookvocht en breng met het vocht van de champignons aan de kook. \t<\/p>\n<\/div>\n<\/div>\n

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Bind met de blanke roux, afsmaken met pezo en op het vlees gieten, eveneens de zilveruitjes, champignons en gehaktballetjes toevoegen (room).\t<\/p>\n<\/div>\n<\/div>\n

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Voorzichtig bij verwarmen, nogmaals afsmaken met pezo.\t<\/p>\n<\/div>\n<\/div>\n

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Afwerken met gehakte peterselie.\t<\/p>\n<\/div>\n<\/div>\n

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Serveren met een natuuraardappel.\t<\/p>\n<\/div>\n<\/div>\n

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Smaak af en houd warm.\t<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2998,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[228],"class_list":["post-2997","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-vleesgerechten","cp_recipe_cuisine-ei","cp_recipe_cuisine-gluten","cp_recipe_cuisine-melk","cp_recipe_cuisine-selder","cp_recipe_cuisine-soja","cp_recipe_cuisine-sulfiet","cp_recipe_tags-stoverij"],"_links":{"self":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/2997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2997"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/media\/2998"}],"wp:attachment":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2997"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=2997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}