{"id":350,"date":"2016-03-08T13:44:41","date_gmt":"2016-03-08T13:44:41","guid":{"rendered":"http:\/\/faugeron.net\/mijote-veau"},"modified":"2016-03-06T17:50:58","modified_gmt":"2016-03-06T17:50:58","slug":"mijote-veau","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=350","title":{"rendered":"Mijot\u00e9 de veau aux carottes"},"content":{"rendered":"<p><!-- [if gte mso 9]><xml>  <w:WordDocument>   <w:View>Normal<\/w:View>   <w:Zoom>0<\/w:Zoom>   <w:HyphenationZone>21<\/w:HyphenationZone>   <w:PunctuationKerning\/>   <w:ValidateAgainstSchemas\/>   <w:SaveIfXMLInvalid>false<\/w:SaveIfXMLInvalid>   <w:IgnoreMixedContent>false<\/w:IgnoreMixedContent>   <w:AlwaysShowPlaceholderText>false<\/w:AlwaysShowPlaceholderText>   <w:Compatibility>    <w:BreakWrappedTables\/>    <w:SnapToGridInCell\/>    <w:WrapTextWithPunct\/>    <w:UseAsianBreakRules\/>    <w:DontGrowAutofit\/>   <\/w:Compatibility>   <w:BrowserLevel>MicrosoftInternetExplorer4<\/w:BrowserLevel>  <\/w:WordDocument> <\/xml><![endif]--><!-- [if gte mso 9]><xml>  <w:LatentStyles DefLockedState=\"false\" LatentStyleCount=\"156\">  <\/w:LatentStyles> <\/xml><![endif]-->Pour 4 personnes<\/p>\n<ul>\n<li>1 kg d\u2019\u00e9paule de veau coup\u00e9e en morceaux<\/li>\n<li>3 carottes<\/li>\n<li>3 \u00e9chalotes<\/li>\n<li>125 gr de champignons de Paris<\/li>\n<li>2 gousses d\u2019ail<\/li>\n<li>1 bouquet garni<\/li>\n<li>50 gr de beurre<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de farine<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de concentr\u00e9 de tomates<\/li>\n<li>25 cl ce vin blanc sec<\/li>\n<li>25 cl d\u2019eau<\/li>\n<li>sel\u00a0, poivre<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>Peler les gousses d\u2019ail, peler et \u00e9mincer les \u00e9chalotes.<\/p>\n<p style=\"margin-bottom: 0cm;\">Peler et couper les carottes en rondelles.<\/p>\n<p style=\"margin-bottom: 0cm;\">Dans une cocotte, faire revenir les morceaux de veau dans le beurre, ajouter les \u00e9chalotes et les carottes, saupoudrer de farine et remuer jusqu\u2019\u00e0 coloration.<\/p>\n<p style=\"margin-bottom: 0cm;\">Dans un bol, m\u00e9langer le concentr\u00e9 de tomates, le vin blanc et l\u2019eau, verser dans la cocotte, m\u00e9langer.<\/p>\n<p style=\"margin-bottom: 0cm;\">Ajouter les gousses d\u2019ail enti\u00e8res et le bouquet garni.<\/p>\n<p style=\"margin-bottom: 0cm;\">Saler poivrer.<\/p>\n<p style=\"margin-bottom: 0cm;\">Couvrir et laisser mijoter \u00e0 feu doux 1 heure et 1\/2.<\/p>\n<p style=\"margin-bottom: 0cm;\">Nettoyer les champignons et les couper en lamelles.<\/p>\n<p style=\"margin-bottom: 0cm;\">Ajouter les champignons et laisser cuire encore 15 min.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes 1 kg d\u2019\u00e9paule de veau coup\u00e9e en morceaux 3 carottes 3 \u00e9chalotes 125 gr de champignons de Paris 2 gousses d\u2019ail 1 bouquet garni 50 gr de beurre 1 cuill\u00e8re \u00e0 soupe de farine 2 cuill\u00e8res \u00e0 soupe de concentr\u00e9 de tomates 25 cl ce vin blanc sec 25 cl d\u2019eau sel\u00a0, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14,38],"tags":[],"class_list":["post-350","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c44-veau"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-5E","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=350"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/350\/revisions"}],"predecessor-version":[{"id":1073,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/350\/revisions\/1073"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}