{"id":6907,"date":"2015-12-18T09:15:45","date_gmt":"2015-12-18T08:15:45","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=6907"},"modified":"2018-03-29T11:45:18","modified_gmt":"2018-03-29T09:45:18","slug":"recette-pintade-farcie-puree-de-celeri-rave-et-de-pommes-de-terre-poires-et-oignons-rouges-braises","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-pintade-farcie-puree-de-celeri-rave-et-de-pommes-de-terre-poires-et-oignons-rouges-braises","title":{"rendered":"Recette : Pintade farcie, pur\u00e9e de c\u00e9leri-rave et de pommes de terre, poires et oignons rouges brais\u00e9s"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">C<\/span>omme un avant-go\u00fbt de f\u00eates pour ce repas d\u00e9licatement sucr\u00e9-sal\u00e9. Un d\u00e9lice gourmand tout en l\u00e9g\u00e8ret\u00e9&#8230;<\/strong><\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/11\/life-magazine-Becel-UNE.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8479\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/11\/life-magazine-Becel-UNE.jpg\" alt=\"life-magazine-Becel-UNE\" width=\"600\" height=\"520\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/11\/life-magazine-Becel-UNE.jpg 600w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/11\/life-magazine-Becel-UNE-160x139.jpg 160w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/11\/life-magazine-Becel-UNE-315x273.jpg 315w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<h2 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">INGR\u00c9DIENTS<\/span><\/h2>\n<ul class=\"list list-ingredients\" style=\"text-align: justify;\">\n<li><span class=\"ingredient-value\" data-original-qty=\"225\">225<\/span>\u00a0g de filet de pintade (2 pi\u00e8ces)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0c. \u00e0 s. de cranberries s\u00e9ch\u00e9es<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"100\">100<\/span>\u00a0g d\u2019oignons rouges<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"150\">150<\/span>\u00a0g de petites poires \u00e0 cuire (2 pi\u00e8ces)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"300\">300<\/span>\u00a0g de pommes de terre farineuses<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"200\">200<\/span>\u00a0g de c\u00e9leri-rave<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0\u00e9chalote<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0c. \u00e0 c. de sucre<\/li>\n<li>Une pinc\u00e9e de cannelle en poudre<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0gousse d\u2019ail<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"20\">20<\/span>\u00a0g de Becel Cuire et R\u00f4tir<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"3\">3<\/span>\u00a0c. \u00e0 s. de chapelure<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0c. \u00e0 s. de persil plat finement hach\u00e9<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"0.25\">0,25<\/span>\u00a0de pomme acide<\/li>\n<li>Ustensile: ficelle<\/li>\n<\/ul>\n<h2 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">PR\u00c9PARATION (Pour 2 personnes)<\/span><\/h2>\n<ol>\n<li style=\"text-align: justify;\">Pelez les poires, coupez-les en deux et retirez-en le trognon. Mettez-les dans une petite po\u00eale avec 2 dl d\u2019eau, le sucre et la cannelle en poudre et portez le tout \u00e0 \u00e9bullition. Laissez ensuite mijoter \u00e0 feu doux pendant 1 heure.<\/li>\n<li style=\"text-align: justify;\">Pelez entre-temps les pommes de terre et d\u00e9taillez-les en morceaux. \u00c9pluchez le c\u00e9leri-rave et coupez-le en petits cubes. Pelez et \u00e9mincez l\u2019\u00e9chalote et l\u2019ail. Hachez grossi\u00e8rement les cranberries.<\/li>\n<li style=\"text-align: justify;\">Retirez les cha\u00eenettes (les longs morceaux de viande situ\u00e9s \u00e0 l\u2019int\u00e9rieur des filets) des filets et hachez la viande tr\u00e8s finement. Coupez les filets de sorte qu\u2019ils puissent s\u2019entrouvrir. Pelez et coupez les oignons rouges en lamelles.<\/li>\n<li style=\"text-align: justify;\">Chauffez 5 g de Becel dans une petite po\u00eale et faites revenir l\u2019\u00e9chalote et l\u2019ail \u00e0 feu doux pendant 2 minutes. M\u00e9langez les cranberries et la chapelure et cuisez 1 minute.<\/li>\n<li style=\"text-align: justify;\">Ajoutez 2 c. \u00e0 s. d\u2019eau et m\u00e9langez le tout. Versez dans un petit bol et laissez refroidir. M\u00e9langez le filet de pintade hach\u00e9, 2 c. \u00e0 c. de persil et le poivre. Disposez le m\u00e9lange sur les filets de pintade ouverts et refermez-les. Attachez les filets avec la ficelle.<\/li>\n<li style=\"text-align: justify;\">Cuisez les pommes de terre et le c\u00e9leri-rave dans un peu d\u2019eau pendant 20 minutes environ. Chauffez entre-temps le reste du Becel dans une po\u00eale et faites dorer les filets farcis. Ajoutez les morceaux d\u2019oignons rouges et cuisez la pintade et les oignons pendant 7 minutes environ. Pelez la pomme et coupez la chair en d\u00e9s.<\/li>\n<li style=\"text-align: justify;\">\u00c9gouttez les pommes de terre et le c\u00e9leri-rave, mais conservez l\u2019eau de cuisson. R\u00e9duisez-les grossi\u00e8rement en pur\u00e9e avec un peu d\u2019eau de cuisson et poivrez. Incorporez-y les morceaux de pomme.<\/li>\n<li style=\"text-align: justify;\">Retirez les filets de pintade de la casserole, coupez-les en deux et disposez-les sur les assiettes. Ajoutez 3 c. \u00e0 s. d\u2019eau chaude \u00e0 la graisse de cuisson, d\u00e9glacez les sucs de cuisson et versez le jus sur la pintade. Disposez ensuite la pur\u00e9e, les poires \u00e0 cuire et les oignons cuits. Parsemez les assiettes avec le reste de persil et servez directement.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/fr\/delicieuses-recettes\/filets-de-pintade-farcis-puree-de-pommes-de-terre-et-de-celeri-rave-oignons-rouges-et-poires-a-cuire\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff6600;\">Curieux ?<\/span>\u00a0Pour connaitre d\u2019autres recettes faciles \u00e0 emporter,\u00a0<a href=\"http:\/\/www.life-magazine.be\/fr\/4054-becel-manger-s%E2%80%A6ment-au-boulot.html\" target=\"_blank\">cliquez-ici<\/a>\u00a0pour lire notre article \u00ab\u00a0Manger sainement au bureau\u00a0\u00bb.<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-6910\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/09\/life-magazine-boulot.jpg\" alt=\"life-magazine-boulot\" width=\"375\" height=\"221\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/09\/life-magazine-boulot.jpg 950w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/09\/life-magazine-boulot-768x453.jpg 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/09\/life-magazine-boulot-315x186.jpg 315w\" sizes=\"auto, (max-width: 375px) 100vw, 375px\" \/><\/p>\n<hr \/>\n<p style=\"text-align: center;\">\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Comme un avant-go\u00fbt de f\u00eates pour ce repas d\u00e9licatement sucr\u00e9-sal\u00e9. Un d\u00e9lice gourmand tout en l\u00e9g\u00e8ret\u00e9&#8230; <\/p>\n","protected":false},"author":2,"featured_media":6909,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[770,275,33],"class_list":["post-6907","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-becel","tag-recette","tag-sante"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette : Pintade farcie, pur\u00e9e de c\u00e9leri-rave et de pommes de terre, poires et oignons rouges brais\u00e9s - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-pintade-farcie-puree-de-celeri-rave-et-de-pommes-de-terre-poires-et-oignons-rouges-braises\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette : Pintade farcie, pur\u00e9e de c\u00e9leri-rave et de pommes de terre, poires et oignons rouges brais\u00e9s - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Reading Time:  2 minutesComme un avant-go\u00fbt de f\u00eates pour ce repas d\u00e9licatement sucr\u00e9-sal\u00e9. 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