{"id":31875,"date":"2022-01-17T17:41:26","date_gmt":"2022-01-17T17:41:26","guid":{"rendered":"https:\/\/usapulseseu.org\/gebratener-rotkohl-schwarzes-bohnenpuree-mit-einem-hauch-von-sternanis-gemuse-demi-glace\/"},"modified":"2022-01-17T17:41:26","modified_gmt":"2022-01-17T17:41:26","slug":"gebratener-rotkohl-schwarzes-bohnenpuree-mit-einem-hauch-von-sternanis-gemuse-demi-glace","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/de\/gebratener-rotkohl-schwarzes-bohnenpuree-mit-einem-hauch-von-sternanis-gemuse-demi-glace\/","title":{"rendered":"Gebratener Rotkohl, schwarzes Bohnenp\u00fcree mit einem Hauch von Sternanis & Gem\u00fcse-Demi-Glace"},"content":{"rendered":"

<\/p>\n

\n

Gebratener Rotkohl, schwarzes Bohnenp\u00fcree mit einem Hauch von Sternanis & Gem\u00fcse-Demi-Glace<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • 1 kleiner Rotkohl, in Achtel geschnitten<\/li>\n
  • 3 Schalotten (in Br\u00fcnette)<\/li>\n
  • 200 ml Portwein<\/li>\n
  • 700 ml dunkle Gem\u00fcsebr\u00fche<\/li>\n
  • 6 g Kuzu<\/li>\n
  • 300 g schwarze Bohnen, die vorher eingeweicht wurden<\/li>\n
  • 1 Lorbeerblatt<\/li>\n
  • 1 Sternanis<\/li>\n
  • 100 ml natives Oliven\u00f6l extra<\/li>\n
  • 4 frische R\u00fcbenbl\u00e4tter<\/li>\n
  • c \/ s Salz und Pfeffer<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Lassen Sie die Bohnen \u00fcber Nacht einweichen. Gie\u00dfen Sie sie ab, waschen Sie sie gut und kochen Sie sie in Wasser 2,5 Stunden oder bis sie weich sind. F\u00fcgen Sie am Ende des Kochens Salz hinzu. In ihrem eigenen Wasser aufbewahren. <\/li>\n<\/ol>\n

      F\u00fcr die Demi-Glace-Sauce:<\/h4>\n
        \n
      1. Braten Sie die Schalotten in Oliven\u00f6l gut an, f\u00fcgen Sie ein wenig Portwein hinzu und lassen Sie den Alkohol verdampfen. Die dunkle Gem\u00fcsebr\u00fche hinzuf\u00fcgen und einkochen lassen. Abseihen, sobald es um die H\u00e4lfte reduziert ist, mit Kuzu andicken und reservieren. <\/li>\n<\/ol>\n

        F\u00fcr das Kraut:<\/h4>\n
          \n
        1. \n

          Heizen Sie den Ofen auf 180\u00ba auf. Legen Sie die Achtel des Kohls auf ein Backblech (den h\u00e4rtesten Teil des Strunks leicht entfernen), betr\u00e4ufeln Sie sie mit Oliven\u00f6l, Salz und Pfeffer und r\u00f6sten Sie sie mit Backpapier bedeckt eine Stunde lang im Ofen. Stechen Sie in den Kohl, um sicherzugehen, dass er weich ist, entfernen Sie das Papier und lassen Sie ihn braun werden. <\/p>\n<\/li>\n<\/ol>\n

          F\u00fcr das Bohnenp\u00fcree:<\/h4>\n
            \n
          1. P\u00fcrieren Sie die Bohnen mit einem Teil des Kochwassers, Salz und pulverisiertem Sternanis in einer K\u00fcchenmaschine, bis eine sehr glatte und cremige Textur entsteht. Passieren Sie sie durch ein feines Sieb, um sie noch glatter zu machen. Behalten. <\/li>\n<\/ol>\n

            \u00dcberzug:<\/h4>\n
              \n
            1. Legen Sie den gebratenen Rotkohl in die Mitte eines flachen Tellers und stellen Sie das schwarze Bohnenp\u00fcree zur Seite. Saucen Sie den Kohl mit der Demi-Glace und dekorieren Sie ihn mit den zuvor mit Oliven\u00f6l bestrichenen R\u00fcbenbl\u00e4ttern. <\/li>\n<\/ol><\/div>\n
              \n

              Von Natalie Jewell<\/p>\n<\/p><\/div>\n

              \n
              Hauptgericht<\/div>\n
              Kreativ, Glutenfrei, Vegan<\/div>\n<\/p><\/div>\n<\/div>\n

              <\/p>\n","protected":false},"excerpt":{"rendered":"

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