{"id":432119552,"date":"2018-05-13T12:08:15","date_gmt":"2018-05-13T10:08:15","guid":{"rendered":"http:\/\/kakann.se\/2018\/may\/brysselkalsgratang.html"},"modified":"2018-05-13T12:08:15","modified_gmt":"2018-05-13T10:08:15","slug":"2018_may_brysselkalsgratang","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=432119552","title":{"rendered":"Brysselk\u00e5lsgrat\u00e4ng"},"content":{"rendered":"<div>Till den h\u00e4r grat\u00e4ngen kan du praktiskt taget ta vilka gr\u00f6nsaker som helst.<\/p>\n<p>Jag har gjort den p\u00e5 brysselk\u00e5l, som jag \u00e4lskar, lite broccoli, gul l\u00f6k och lite skogschampinjoner som s\u00e5g lite ledsna ut i kylen.<\/p><\/div>\n<div>\u00a0<\/div>\n<div>400 g brysselk\u00e5l<br \/>250 g gul l\u00f6k<\/div>\n<div>1 st broccoli<\/div>\n<div>Lite svamp<\/div>\n<div>Timjanstuvning<br \/>2 msk sm\u00f6r<br \/>3 msk vetemj\u00f6l<br \/>2 dl vatten (jag tog vattnet fr\u00e5n gr\u00f6nsakskoket)<br \/>2,5 dl havre- eller sojagr\u00e4dde<br \/>1 t\u00e4rning gr\u00f6nsaksbuljong<br \/>2 tsk torkad timjan<br \/>svartpeppar<\/div>\n<div>G\u00f6r s\u00e5 h\u00e4r:\u00a0<\/div>\n<div>Brysselk\u00e5l<br \/>S\u00e4tt ugnen p\u00e5 200 grader.<br \/>Ansa brysselk\u00e5len, broccoli och skala l\u00f6karna. Dela l\u00f6karna i halvor.<br \/>Koka upp en kastrull med vatten och l\u00e5t sedan k\u00e5l och l\u00f6k sjuda i 8 minuter tills de mjuknar. Testa brysselk\u00e5len genom att sticka in en kniv i sj\u00e4lva f\u00e4stet.<\/div>\n<div>Stek champinjonerna i lite sm\u00f6r och salt.<br \/>H\u00e4ll av vattnet och sprid ut brysselk\u00e5l och l\u00f6k i en grat\u00e4ngform.<\/div>\n<div>Timjanstuvning<br \/>Sm\u00e4lt sm\u00f6ret i en kastrull. Vispa ner vetemj\u00f6let och l\u00e5t bubbla p\u00e5 i en minut.<br \/>Vispa ner lite vatten och gr\u00e4dde i taget. R\u00f6r \u00e4ven ner buljongt\u00e4rning, torkad timjan och vitpeppar.<br \/>Koka upp under st\u00e4ndigt vispande och l\u00e5t stuvningen sjuda tills den tjocknar.<br \/>H\u00e4ll ner stuvningen i grat\u00e4ngformen och gratinera sedan allt i 20\u201330 minuter, eller tills grat\u00e4ngen har f\u00e5tt fin f\u00e4rg.<\/div>\n<div>\u00a0<\/div>\n<div>\n<div>\u00a0<\/p>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2018\/05\/gratang_5af80e29e087c361d0c085a9.jpg\" alt=\"\" class=\"image\" data-oid=\"5af80e29e087c361d0c085a9\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/09\/signatur_59ac5cee2a6b22abdce41a70.jpg\" alt=\"\" style=\"margin-right: auto; margin-left: auto; display: block;\" class=\"image\" data-oid=\"59ac5cee2a6b22abdce41a70\" \/><\/div>\n<div>\u00a0<\/div>\n<\/div>\n<\/div>\n<div>\u00a0<\/div>\n<\/div>\n<div>\u00a0<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Till den h\u00e4r grat\u00e4ngen kan du praktiskt taget ta vilka gr\u00f6nsaker som helst. Jag har gjort den p\u00e5 brysselk\u00e5l, som jag \u00e4lskar, lite broccoli, gul l\u00f6k och lite skogschampinjoner som s\u00e5g lite ledsna ut i kylen. \u00a0 400 g brysselk\u00e5l250 g gul l\u00f6k 1 st&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[120,122,147,273,278,296,714,741],"class_list":["post-432119552","post","type-post","status-publish","format-standard","hentry","category-kakann","tag-broccoli","tag-brysselkal","tag-champinjoner","tag-gronsaksbuljong","tag-gul-lok","tag-havregradde","tag-svamp","tag-timjan"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/432119552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=432119552"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/432119552\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=432119552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=432119552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=432119552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}