{"id":29515,"date":"2026-03-19T09:40:31","date_gmt":"2026-03-19T08:40:31","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=29515"},"modified":"2026-03-19T09:40:32","modified_gmt":"2026-03-19T08:40:32","slug":"plant-cut-puree-de-chou-fleur-et-de-pommes-de-terre","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/fr\/recettes\/plant-cut-puree-de-chou-fleur-et-de-pommes-de-terre\/","title":{"rendered":"PLANT CUT avec pur\u00e9e de chou-fleur et de pommes de terre"},"content":{"rendered":"
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\n \n \n \n \n \"blumenkohl_dekstop\"\n <\/picture>\n <\/div>\n
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Coupe v\u00e9g\u00e9tale avec pur\u00e9e de chou-fleur et de pommes de terre<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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<\/div>\n <\/div>\n <\/section>\n \n\n\n
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THE GREEN MOUNTAIN Plant Cut<\/h2>\n\n\n\n

Le Plant Cut de THE GREEN MOUNTAIN offre une alternative savoureuse \u00e0 la cuisine v\u00e9g\u00e9tale. Il impressionne par sa recette compos\u00e9e exclusivement d’ingr\u00e9dients naturels et par sa saveur riche et onctueuse.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

moyen<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

\n \n \n
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\n \n
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\n \"\" <\/figure>\n <\/div>\n\n \n
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Ingr\u00e9dients<\/h2>\n\n
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4 paquets<\/p>\n

THE GREEN MOUNTAIN Plant Cut<\/p>\n <\/div>\n

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600 g de<\/p>\n

pommes de terre farineuses<\/p>\n <\/div>\n

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300 g de<\/p>\n

bouquets de chou-fleur<\/p>\n <\/div>\n

\n

200 ml de<\/p>\n

lait d\u2019avoine<\/p>\n <\/div>\n

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4 cs<\/p>\n

d\u2019huile d\u2019olive press\u00e9e \u00e0 froid<\/p>\n <\/div>\n

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600 g de<\/p>\n

bimi<\/p>\n <\/div>\n

\n

1<\/p>\n

gousse d\u2019ail, finement hach\u00e9e<\/p>\n <\/div>\n

\n

\u00bd cc de<\/p>\n

de flocons de chili ou de chili fra\u00eechement hach\u00e9<\/p>\n <\/div>\n

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1 cc de <\/p>\n

graines de s\u00e9same<\/p>\n <\/div>\n

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200 ml de<\/p>\n

sauce pour r\u00f4ti v\u00e9gane<\/p>\n <\/div>\n

\n

<\/p>\n

Sel<\/p>\n <\/div>\n

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<\/p>\n

Poivre fra\u00eechement moulu<\/p>\n <\/div>\n

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<\/p>\n

Huile pour la cuisson<\/p>\n <\/div>\n

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<\/p>\n

Un peu de cresson pour d\u00e9corer<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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C'est comme \u00e7a qu'il faut faire :<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

\u00c9plucher les pommes de terre et les couper en gros d\u00e9s. Plonger les bouquets de chou-fleur dans une casserole d\u2019eau bouillante sal\u00e9e et laisser mijoter pendant 8 minutes. Ajouter les d\u00e9s de pommes de terre et laisser cuire pendant environ 10 minutes jusqu\u2019\u00e0 ce qu\u2019ils soient tendres. \u00c9goutter dans une passoire.<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Verser le lait dans la casserole avec 2 cs d\u2019huile d\u2019olive et porter \u00e0 \u00e9bullition. Passer les pommes de terre et le chou-fleur au moulin \u00e0 l\u00e9gumes dans la casserole et m\u00e9langer jusqu\u2019\u00e0 obtenir un m\u00e9lange lisse. Mettre un couvercle sur la casserole et r\u00e9server la pur\u00e9e au chaud \u00e0 basse temp\u00e9rature.<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

Verser le reste de l\u2019huile d\u2019olive dans une po\u00eale et la faire chauffer \u00e0 feu moyen. Mettre le bimi dans la po\u00eale et le faire revenir jusqu\u2019\u00e0 ce qu\u2019il soit al dente. Ajouter la gousse d\u2019ail hach\u00e9e et saupoudrer de flocons de piment et de graines de s\u00e9same, puis poursuivre bri\u00e8vement la cuisson jusqu\u2019\u00e0 ce que les ar\u00f4mes se d\u00e9veloppent.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

Faire chauffer un peu d\u2019huile dans une autre po\u00eale, y d\u00e9poser les Plant Cuts et les faire cuire environ 4 minutes sur chaque face.<\/p>\n <\/div>\n <\/div>\n\n \n

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5.<\/strong><\/p>\n

R\u00e9chauffer la sauce pour r\u00f4ti.<\/p>\n <\/div>\n

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6.<\/strong><\/p>\n

Dresser la pur\u00e9e sur des assiettes et d\u00e9poser le bimi et les Cuts sur le dessus. Arroser de sauce pour r\u00f4ti.<\/p>\n <\/div>\n

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7.<\/strong><\/p>\n

Assaisonner les Cuts avec un peu de poivre fra\u00eechement moulu. <\/p>\n <\/div>\n

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8.<\/strong><\/p>\n

Pour finir, saupoudrer d\u2019un peu de cresson. <br \/>\r\n<br \/>\r\nConseil: pour les personnes qui ne souhaitent pas utiliser une sauce toute pr\u00eate, faire bouillir 200 ml de bouillon de l\u00e9gumes avec 2 cs de sauce soja, 1 cs de vinaigre de vin rouge et 1 cc de sucre, lier le tout avec un peu de f\u00e9cule de pomme de terre et assaisonner avec un peu de poivre selon le go\u00fbt.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

\n

200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

\n

200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

\n

200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

\n

50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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Plus de recettes<\/h2>\n\n\n\n

Pur\u00e9e de chou-fleur et de pommes de terre, brocolis, l\u00e9gumes coup\u00e9s\u00a0: bien manger, c\u2019est facile\u00a0! Voici d\u2019autres id\u00e9es:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"\"<\/div>

15 Min.<\/p>

l\u00e9ger<\/p><\/div>

Tenders de poulet v\u00e9ganes avec dip<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"\"<\/div>

20 Min.<\/p>

moyen<\/p><\/div>

Filets croustillants sur p\u00e2tes cr\u00e9meuses aux champignons<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"\"<\/div>

moyen<\/p><\/div>

Ailes de poulet avec sauce \u00e0 la moutarde<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nD\u00e9couvrez toutes les recettes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
\n
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nos multiples<\/h2>\n<\/div>\n\n\n\n
\n
\n
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Verpackung<\/a>\n <\/div><\/div>
\n \"Paprika<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>\n\n\n\n
\nO\u00f9 peut-on trouver une telle chose ?<\/a>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":23,"featured_media":29525,"comment_status":"closed","ping_status":"closed","template":"","categories":[160,79],"tags":[140],"class_list":["post-29515","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-4","category-steak-fr","tag-vegan-fr"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29515","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/comments?post=29515"}],"version-history":[{"count":2,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29515\/revisions"}],"predecessor-version":[{"id":29536,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29515\/revisions\/29536"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media\/29525"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media?parent=29515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/categories?post=29515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/tags?post=29515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}