{"id":475353,"date":"2001-08-25T00:00:00","date_gmt":"2001-08-25T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20010824\/skordetallrik\/"},"modified":"2015-12-10T12:41:37","modified_gmt":"2015-12-10T12:41:37","slug":"skordetallrik","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20010825\/skordetallrik\/","title":{"rendered":"Sk\u00f6rdetallrik"},"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\">  2 \u00e4ggstora r\u00f6dbetor<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 mor\u00f6tter<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 sm\u00e5 knippl\u00f6kar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 kvistar persilja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  havssalt eller gourmetsalt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Persiljeklick:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk L\u00e4tt &amp; Lagom med oliv<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk finhackad persilja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 st\u00e4nk tabasco<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 krm salt eller doft av kajennpeppar<\/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                1. G\u00f6r persiljeklicken f\u00f6rst: R\u00f6r samman L\u00e4tt &amp; Lagom med persiljan. Smaka av med tabasco eller kajenn och salt.\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\">\n                2. Sk\u00e4r blasten av r\u00f6dbetorna, men inte helt ner till betan. Spara de sp\u00e4daste bladen och n\u00e5gra stj\u00e4lkar att hacka till garnering. L\u00e5t rotspetsen sitta kvar. Koka r\u00f6dbetorna 20-30 minuter. Spola dem i kallvatten och skala dem medan de \u00e4r ljumma.\n            <\/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                3. Skala och koka mor\u00f6tterna 12-15 minuter. Spola av dem i kallvatten.\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\">\n                4. Sk\u00e4r skaften av l\u00f6karna lite upp fr\u00e5n kn\u00f6len. Spara friska skaft att sk\u00e4ra i ringar att str\u00f6 p\u00e5 tallrikarna. Koka l\u00f6karna 8-10 minuter i mor\u00f6tternas kokvatten. Spola av under kallvatten.\n            <\/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                5. F\u00f6rdela rotsakerna, klyv dem om s\u00e5 \u00f6nskas, p\u00e5 varsin tallrik. Om gr\u00f6nsakerna hunnit kallna kan de snabbt v\u00e4rmas i mikron. Repa persilja \u00f6ver, hacka stj\u00e4lkarna och str\u00f6 \u00f6ver tillsammans med hackade r\u00f6dbetsstj\u00e4lkar och l\u00f6kskaftringar. Servera med persiljeklick och ett saftigt grovt br\u00f6d.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              V\u00e4lj br\u00f6d till som passar vid ev. allergi.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 2 \u00e4ggstora r\u00f6dbetor 2 mor\u00f6tter 2 sm\u00e5 knippl\u00f6kar 2 kvistar persilja havssalt eller gourmetsalt Persiljeklick: 2 msk L\u00e4tt &amp; Lagom med oliv 1&#8230;<\/p>\n","protected":false},"author":1,"featured_media":552406,"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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