{"id":1654,"date":"2023-10-17T16:10:30","date_gmt":"2023-10-17T16:10:30","guid":{"rendered":"https:\/\/3300poul.dk\/?p=1654"},"modified":"2023-10-17T16:10:30","modified_gmt":"2023-10-17T16:10:30","slug":"karbonader","status":"publish","type":"post","link":"https:\/\/3300poul.dk\/?p=1654","title":{"rendered":"KARBONADER"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Der anvendes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 gram hakket grisek\u00f8d (ca. 6% fedt)<\/li>\n\n\n\n<li>1 \u00c6g<\/li>\n\n\n\n<li>2 spsk. vand<\/li>\n\n\n\n<li>50 gram rasp (ca. 1 dl)<\/li>\n\n\n\n<li>0,75 tsk groft salt<\/li>\n\n\n\n<li>Friskkv\u00e6rnet peber<\/li>\n\n\n\n<li>40 gram sm\u00f8r<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Sovs med \u00e6rter og guler\u00f8dder<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2,5 spsk. hvedemel<\/li>\n\n\n\n<li>2,5 dl m\u00e6lk<\/li>\n\n\n\n<li>2,5 dl gr\u00f8ntsagsbouillon<\/li>\n\n\n\n<li>20 gram sm\u00f8r<\/li>\n\n\n\n<li>ca. 375 gram guler\u00f8dder i sm\u00e5 tern<\/li>\n\n\n\n<li>300 gram frosne ekstrafine \u00e6rter<\/li>\n\n\n\n<li>1 dl finthakket kruspersille<\/li>\n\n\n\n<li>Groft salt<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Fremgangsm\u00e5de:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1: Form k\u00f8det til 4 karbonader. Pisk \u00e6g og vand sammen i en dyb tallerken. Bland rasp, salt og peber i en anden dyb tallerken. Vend karbonaderne i \u00e6g og derefter i rasp.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2: Lad halvdelen af sm\u00f8rret blive gyldent i en pande. Steg karbonaderne ved j\u00e6vn varme i ca. 5 min. Skru op for varmen og lad resten af sm\u00f8rret blive gyldent. Vend karbonaderne og steg dem ved j\u00e6vn varme i ca. 5 min.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sovs med \u00e6rter og guler\u00f8dder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1: R\u00f8r mel og lidt af m\u00e6lken sammen i en tykbundet gryde. R\u00f8r resten af m\u00e6lken i sammen med bouillonen. Kom sm\u00f8r i og bring saucen i kog under omr\u00f8ring. Kog saucen ved svag varme, stadig under omr\u00f8ring, i ca. 3 min.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2: Tils\u00e6t guler\u00f8dder og kog under omr\u00f8ring &#8211; ca. 2 min. hvis du vil have guler\u00f8dder med bid, 3-4 min. hvis du vil have dem helt m\u00f8re.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tils\u00e6t \u00e6rter, persille og salt, bring atter saucen i kog og smag til.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ved serveringen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Server de varme karbonader sammen med \u00e6rter og guler\u00f8dder, kartofler og familiens yndlingssennep.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Der anvendes Sovs med \u00e6rter og guler\u00f8dder Fremgangsm\u00e5de: 1: Form k\u00f8det til 4 karbonader. Pisk \u00e6g og vand sammen i en dyb tallerken. Bland rasp, salt og peber i en anden dyb tallerken. Vend karbonaderne i \u00e6g og derefter i rasp. 2: Lad halvdelen af sm\u00f8rret blive gyldent i en pande. Steg karbonaderne ved j\u00e6vn [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[17],"tags":[97,33,39,19],"class_list":["post-1654","post","type-post","status-publish","format-standard","hentry","category-hovedret-med-svinekoed","tag-aerter","tag-alle-opskrifter","tag-gulerod","tag-svinekoed-hakket"],"_links":{"self":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts\/1654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1654"}],"version-history":[{"count":1,"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts\/1654\/revisions"}],"predecessor-version":[{"id":1655,"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts\/1654\/revisions\/1655"}],"wp:attachment":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}