{"id":275,"date":"2017-02-27T22:42:22","date_gmt":"2017-02-27T21:42:22","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=275"},"modified":"2017-02-28T16:23:14","modified_gmt":"2017-02-28T15:23:14","slug":"goulasch-au-lapin","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2017\/02\/27\/goulasch-au-lapin\/","title":{"rendered":"Goulasch au lapin"},"content":{"rendered":"<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>2 pattes de lapin<\/li>\n<li>10g d&rsquo;huile ou de gras de lard<\/li>\n<li>2 persils tub\u00e9reux coup\u00e9s en rondelles<\/li>\n<li>2 petites boites de tomates\u00a0pel\u00e9es<\/li>\n<li>Du persil<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de paprika en poudre (hongrois ou pas)<\/li>\n<li>2 oignons coup\u00e9s en d\u00e9s<\/li>\n<li>6 petits navets jaunes coup\u00e9s en rondelles<\/li>\n<li>2 carottes coup\u00e9es en rondelles\/d\u00e9s<\/li>\n<li>3 branches de c\u00e9leri en tron\u00e7ons de 2cm<\/li>\n<li>un quart de celeri rave<\/li>\n<li>3\u00a0gousses d&rsquo;ail<\/li>\n<li>3 petits radis noirs pel\u00e9s et coup\u00e9s en rondelles<\/li>\n<li>Sel, poivre, pur\u00e9e de piments<\/li>\n<\/ul>\n<h3>Proc\u00e9d\u00e9<\/h3>\n<ol>\n<li>Chauffer l&rsquo;huile ou le gras dans une grosse casserole. Ajouter les pattes de lapin pour les faire dorer.<\/li>\n<li>Ajouter les oignons et une pinc\u00e9e de sel (pour ceux qui salent). Cuire \u00e0 feu moyen, jusqu&rsquo;\u00e0 ce que les oignons soient transparents. Ajouter l&rsquo;ail \u00e9cras\u00e9 ainsi que les tomates, les petits navets, le c\u00e9leri, les branches de c\u00e9leri et les radis noirs.<\/li>\n<li>Ajouter la poudre de paprika (pour \u00e9viter le paprika de br\u00fbler).<\/li>\n<li>Continuer \u00e0 cuire \u00e0 feu doux pendant au moins deux\u00a0heures.<\/li>\n<li>Ajouter des\u00a0\u00e9pices\/sel\/poivre si besoin.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2017\/02\/IMG_3121.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-282 aligncenter\" src=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2017\/02\/IMG_3121-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2017\/02\/IMG_3121-300x225.jpg 300w, https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2017\/02\/IMG_3121-768x576.jpg 768w, https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2017\/02\/IMG_3121-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Servir avec\u00a0de la pur\u00e9e de piments.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 2 pattes de lapin 10g d&rsquo;huile ou de gras de lard 2 persils tub\u00e9reux coup\u00e9s en rondelles 2 petites boites de tomates\u00a0pel\u00e9es Du persil 3 cuill\u00e8res \u00e0 soupe de paprika en poudre (hongrois ou pas) 2 oignons coup\u00e9s en d\u00e9s 6 petits navets jaunes coup\u00e9s en rondelles 2 carottes coup\u00e9es en rondelles\/d\u00e9s 3 branches [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":280,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":42,"footnotes":""},"categories":[67,27],"tags":[52,78,81,79,41,80,51],"class_list":["post-275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hongrie","category-plat-principal","tag-ail","tag-celeri","tag-lapin","tag-navet","tag-oignon","tag-radis-noir","tag-tomate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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