{"id":3019,"date":"2015-09-22T07:30:11","date_gmt":"2015-09-22T05:30:11","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=3019"},"modified":"2017-03-30T11:47:08","modified_gmt":"2017-03-30T09:47:08","slug":"carpaccio-van-knolselder-met-een-salade-van-appel-en-walnoten","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/carpaccio-van-knolselder-met-een-salade-van-appel-en-walnoten","title":{"rendered":"Recept: Carpaccio van knolselder met een salade van appel en walnoten"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuut<\/span><\/span><h2 class=\"titel-4\" style=\"text-align: justify;\"><\/h2>\n<p class=\"titel-4\" style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">Z<\/span>omer (tomaat) meets herfst (knolselder, appel, walnoot)&#8230; Een heerlijke combinatie die bovendien nog goed is voor je!<\/strong><\/p>\n<p class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/07\/celeri-life-magazine.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3020\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/07\/celeri-life-magazine.jpeg\" alt=\"celeri-life-magazine\" width=\"950\" height=\"560\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/07\/celeri-life-magazine.jpeg 950w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/07\/celeri-life-magazine-624x368.jpeg 624w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><\/a>INGREDI\u00cbNTEN<\/span><\/p>\n<ul class=\"list list-ingredients\" style=\"text-align: justify;\">\n<li><span class=\"ingredient-value\" data-original-qty=\"150\">150<\/span> g knolselder<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1.5\">1,5<\/span> el Becel Original (vloeibaar) (15 g)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span> tomaat<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span> appel<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span> el gepelde walnoten<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"25\">25<\/span> g rucola<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1.5\">1,5<\/span> tl appelazijn<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span> el Becel Slaolie (10 g)<\/li>\n<\/ul>\n<h2 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">BEREIDINGSWIJZE (VOOR 2 PORTIES)<\/span><\/h2>\n<ol style=\"text-align: justify;\">\n<li>Snijd de knolselder in dunne plakken van ca. halve cm. Bestrijk ze met de Becel Original. Halveer de tomaat, schep de pitjes in een zeefje boven een kommetje. Snijd de tomaat in reepjes en snijd de appel in vieren. Verwijder het klokhuis en snijd de appel in 12 partjes. Hak de walnoten grof.<\/li>\n<li>Verhit een grote koekenpan, beleg de bodem met plakken knolselder, bak ze 2 minuten om en om. Haal ze uit de pan en bak op dezelfde manier de rest van de plakken knolselder. Bedek 2 grote (warme) borden met de plakken knolselder. Verdeel de rucola, appel, tomaat en walnoten erover.<\/li>\n<li>Meng het tomatenvocht met de azijn, Becel Slaolie en wat versgemalen peper. Druppel de dressing over de salade.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/nl\/lekkere-recepten\/gebakken-knolselder-en-salade-van-rucola-appel-en-walnoten\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">Meer info over gezonde voeding?<\/span> Klik <a href=\"http:\/\/www.life-magazine.be\/nl\/2980-minder-zout-en-meer-smaak-zo-kook-je-lekker-en-gezond-voor-je-hart.html\">hier<\/a>!<a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/07\/becel-sel-life-magazine.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-2982 aligncenter\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/07\/becel-sel-life-magazine.jpg\" alt=\"becel-sel-life-magazine\" width=\"243\" height=\"211\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/07\/becel-sel-life-magazine.jpg 600w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/07\/becel-sel-life-magazine-160x139.jpg 160w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/07\/becel-sel-life-magazine-213x185.jpg 213w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/07\/becel-sel-life-magazine-131x114.jpg 131w\" sizes=\"auto, (max-width: 243px) 100vw, 243px\" \/><\/a><\/strong><\/p>\n<hr \/>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuut<\/span><\/span>Zomer (tomaat) meets herfst (knolselder, appel, walnoot)&#8230; Een heerlijke combinatie die bovendien nog goed is voor je!<\/p>\n","protected":false},"author":2,"featured_media":3021,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[8],"tags":[325,56,369],"class_list":["post-3019","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinair","tag-becel","tag-gezondheid","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept: carpaccio van knolselder - Life MAGAZINE<\/title>\n<meta name=\"description\" content=\"Zomer (tomaat) meets herfst (knolselder, appel, walnoot)... 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