{"id":457973,"date":"2009-03-11T09:57:00","date_gmt":"2009-03-11T09:57:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20090311\/reninnanlar-med-lingonsky-och-svartrotskaka\/"},"modified":"2015-12-10T13:52:36","modified_gmt":"2015-12-10T13:52:36","slug":"reninnanlar-med-lingonsky-och-svartrotskaka","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20090311\/reninnanlar-med-lingonsky-och-svartrotskaka\/","title":{"rendered":"Reninnanl\u00e5r med lingonsky och svartrotskaka"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  800 g reninnanl\u00e5r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt och vitpeppar fr\u00e5n kvarn<\/span> <\/li>\n<li><span class=\"recipeingredient\">  sm\u00f6r till bryning<\/span> <\/li>\n<li><span class=\"recipeingredient\">  kantareller eller annan svamp<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Lingonsky:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  4 dl viltfond (vatten + fond p\u00e5 flaska)<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl lingon<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl stout \u00f6l, t ex Imperial Stout av Nils Oscar eller porter<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Svartrotskaka:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  8 stora blad vitk\u00e5l eller savoyk\u00e5l<\/span> <\/li>\n<li><span class=\"recipeingredient\">  800 g svartrot eller palsternacka<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 citronklyfta<\/span> <\/li>\n<li><span class=\"recipeingredient\">  200 g potatis av fast sort, t ex Asterix<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl skirat sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt och vitpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk mjukt sm\u00f6r<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                L\u00e4gg fram k\u00f6ttet 30 minuter innan det ska stekas. S\u00e4tt ugnen p\u00e5 125 grader. Torka av k\u00f6ttbiten, salta och peppra. Bryn k\u00f6ttet runt om i sm\u00f6r i stekpanna. L\u00e4gg \u00f6ver i en ugnsfast form, s\u00e4tt i stektermometer och s\u00e4tt in det p\u00e5 nedre falsen i ugnen. Stek tills termometern visar 54 grader innertemperatur, cirka 40 minuter. Ta ut k\u00f6ttet, vira in det i sm\u00f6rpapper och l\u00e5t det vila p\u00e5 varm plats cirka 10 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                Lingonsky: Koka upp viltfonden, l\u00e4gg i h\u00e4lften av lingonen och h\u00e4ll i stouten. Koka upp och koka tills det slutat skumma. Smaka av med salt och peppar.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                Svartrotskaka: S\u00e4tt ugnen p\u00e5 175 grader. F\u00f6rv\u00e4ll k\u00e5lbladen tills de \u00e4r mjuka i kokande, l\u00e4ttsaltat vatten i en rymlig kastrull. L\u00e4gg \u00f6ver bladen i kallt vatten. Torka av med handduk. Hyvla ner den tjocka nerven med en vass kniv, utan att sk\u00e4ra igenom.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\">\n                Skala svartr\u00f6tterna och l\u00e4gg dem genast i kallt vatten med citronsaft i s\u00e5 att de inte m\u00f6rknar. Skala potatisarna. Riv svartr\u00f6tter och potatisar grovt, l\u00e4gg rivet i en sil och pressa ut s\u00e5 mycket v\u00e4tska som m\u00f6jligt. V\u00e4nd rivet genast med skirat sm\u00f6r i en bunke. Salta och peppra.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">8<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">9<\/div>\n<div class=\"text col-xs-10\">\n                Fodra l\u00e5ga, ugnsfasta portionsformar, cirka 10 x 10 centimeter, med k\u00e5lblad. F\u00f6rdela rivet i formarna och t\u00e4ck med k\u00e5lblad. Pensla med sm\u00f6r och baka mitt i ugnen 30\u201340 minuter tills rivet \u00e4r mjukt.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">10<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">11<\/div>\n<div class=\"text col-xs-10\">\n                L\u00e4gg upp var sin svartrotskaka p\u00e5 varma tallrikar. Sk\u00e4r k\u00f6ttet i skivor och l\u00e5t droppa av p\u00e5 k\u00f6kspapper innan de f\u00f6rdelas ovanp\u00e5 kakorna. Garnera med stekt svamp om s\u00e5 \u00f6nskas och skeda p\u00e5 skyn. Garnera med resten av lingonen.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 800 g reninnanl\u00e5r salt och vitpeppar fr\u00e5n kvarn sm\u00f6r till bryning kantareller eller annan svamp Lingonsky: 4 dl viltfond (vatten + fond p\u00e5&#8230;<\/p>\n","protected":false},"author":1,"featured_media":457974,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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