{"id":737,"date":"2020-02-11T16:39:05","date_gmt":"2020-02-11T15:39:05","guid":{"rendered":"https:\/\/recept.wilmersbrygga.se\/?p=737"},"modified":"2020-02-11T16:39:05","modified_gmt":"2020-02-11T15:39:05","slug":"rostad-portobelloburgare-med-sotpotatisklyftor-och-gurksallad","status":"publish","type":"post","link":"https:\/\/recept.wilmersbrygga.se\/index.php\/2020\/02\/11\/rostad-portobelloburgare-med-sotpotatisklyftor-och-gurksallad\/","title":{"rendered":"Rostad portobelloburgare med s\u00f6tpotatisklyftor och gurksallad"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ge dig ut i skogens or\u00f6rda vr\u00e5r av mossa och gran f\u00f6r att plocka skogens guld.  Den saftiga svampen passar perfekt till det knapriga brioche br\u00f6det och den sm\u00e4lta mozzarellan. Komplettera med krispiga s\u00f6tpotatispommes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 g Portobello<\/li><li>15 ml Balsamvin\u00e4ger<\/li><li>450 g S\u00f6tpotatis<\/li><li>1 st Gurka<\/li><li>2 st Briochebullar<\/li><li>1 st R\u00f6dl\u00f6k<\/li><li>25 g Honung<\/li><li>\u00bd st Zucchini<\/li><li>\u00bd st Citron<\/li><li>Aioli<\/li><li>1 msk Olivolja<\/li><li>Salt och peppar<\/li><li>Olja<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Marinera svamp<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">S\u00e4tt ugnen p\u00e5 200oC.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ansa&nbsp;<strong>svampen&nbsp;<\/strong>och placera i en plastp\u00e5se. Finhacka r\u00f6dl\u00f6k.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Blanda&nbsp;<strong>r\u00f6dl\u00f6k<\/strong>,&nbsp;<strong>balsamvin\u00e4ger<\/strong>,&nbsp;<strong>honung<\/strong>,&nbsp;<strong>olivolja*<\/strong>, en nypa&nbsp;<strong>salt<\/strong>* och&nbsp;<strong>peppar*&nbsp;<\/strong>i en sk\u00e5l. H\u00e4ll marinaden i plastp\u00e5sen. L\u00e5t&nbsp;<strong>svampen&nbsp;<\/strong>marineras i 5-10 min.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>TIPS:\u00a0<\/strong><em>Om du \u00e4r superhungrig kan du snabbmarinera svampen i n\u00e5gon minut. Har du gott om tid kan du l\u00e5ta dem sitta i 10-15 min.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Baka s\u00f6tpotatis<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sk\u00e4r&nbsp;<strong>s\u00f6tpotatis&nbsp;<\/strong>i 1 cm breda klyftor. Placera klyftorna p\u00e5 en bakpl\u00e5t t\u00e4ckt med bakpl\u00e5tspapper. Blanda dem ordentligt med en skv\u00e4tt&nbsp;<strong>olivolja*<\/strong>,&nbsp;<strong>salt<\/strong>* och&nbsp;<strong>peppar*<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baka p\u00e5 h\u00f6gsta hyllan i ugnen i 25-30 min.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Baka svamp<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Placera\u00a0<strong>svampen\u00a0<\/strong>i en ugnsform och baka i 20 min.\u00a0<strong>TIPS:\u00a0<\/strong><em>H\u00e4ll \u00f6ver resterande marinad \u00f6ver svampen.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. Riv courgette<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Riv&nbsp;<strong>courgette<\/strong>. Halvera&nbsp;<strong>gurka&nbsp;<\/strong>p\u00e5 l\u00e4ngden och gr\u00f6p ur fr\u00f6n med tesked (spara fr\u00f6na). Sk\u00e4r upp&nbsp;<strong>gurkan&nbsp;<\/strong>i skivor. Halvera&nbsp;<strong>citron<\/strong>. Pressa&nbsp;<strong>vitl\u00f6k<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Blanda\u00a0<strong>courgette\u00a0<\/strong>och\u00a0<strong>gurka\u00a0<\/strong>i en sk\u00e5l.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5. Mixa gurkdressing<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Blanda&nbsp;<strong>gurkfr\u00f6n<\/strong>,&nbsp;<strong>olivolja*&nbsp;<\/strong>och&nbsp;<strong>citronjuice&nbsp;<\/strong>med en stavmixer. H\u00e4ll sedan \u00f6ver&nbsp;<strong>courgette<\/strong>&#8211; och&nbsp;<strong>gurksalladen<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Placera&nbsp;<strong>br\u00f6den&nbsp;<\/strong>p\u00e5 ett ugnsgaller och v\u00e4rm 3-4 min i ugnen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Blanda\u00a0<strong>majonn\u00e4s\u00a0<\/strong>och\u00a0<strong>vitl\u00f6k\u00a0<\/strong>i en sk\u00e5l.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>6. Servera<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Halvera&nbsp;<strong>br\u00f6den&nbsp;<\/strong>och bre&nbsp;<strong>aioli&nbsp;<\/strong>p\u00e5&nbsp;<strong>br\u00f6dets&nbsp;<\/strong>sk\u00e4r sida. L\u00e4gg i marinerade&nbsp;<strong>svampar&nbsp;<\/strong>samt&nbsp;<strong>courgette<\/strong>&#8211; och&nbsp;<strong>gurksalladen<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Servera&nbsp;<strong>burgaren&nbsp;<\/strong>med&nbsp;<strong>s\u00f6tpotatisklyftor&nbsp;<\/strong>vid sidan tillsammans med resterande&nbsp;<strong>sallad<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Smaklig m\u00e5ltid!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ge dig ut i skogens or\u00f6rda vr\u00e5r av mossa och gran f\u00f6r att plocka skogens guld. Den saftiga svampen passar perfekt till det knapriga brioche br\u00f6det och den sm\u00e4lta mozzarellan.&hellip;<\/p>\n","protected":false},"author":2,"featured_media":738,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wilmers-recept","has-post-thumbnail-archive"],"_links":{"self":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/comments?post=737"}],"version-history":[{"count":1,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/737\/revisions"}],"predecessor-version":[{"id":740,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/737\/revisions\/740"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media\/738"}],"wp:attachment":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media?parent=737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/categories?post=737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/tags?post=737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}