{"id":31477,"date":"2026-04-14T16:02:06","date_gmt":"2026-04-14T14:02:06","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=31477"},"modified":"2026-04-14T16:11:27","modified_gmt":"2026-04-14T14:11:27","slug":"plant-cut-playground","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/fr\/recettes\/plant-cut-playground\/","title":{"rendered":"Plant cut Playground"},"content":{"rendered":"
\n
\n
\n \n \n \n \n \"Playground\"\n <\/picture>\n <\/div>\n
\n
\n
\n
\n

Plant cut Playground<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n <\/div>\n <\/section>\n \n\n\n
\n
\n
\n
\n
\n

Recette d\u2019un grand chef suisse<\/h2>\n\n\n\n

Cette recette a \u00e9t\u00e9 r\u00e9dig\u00e9e par Mario Garcia, co-d\u00e9veloppeur du Plant Cut. La mayonnaise estivale \u00e0 la ciboulette souligne parfaitement la saveur umami du Plant Cut.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

\n
\n
\n
\n
\n

4 Portions<\/p>

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

\n \n \n
\n \n
\n \n
\n
\n \"\" <\/figure>\n <\/div>\n\n \n
\n

Ingr\u00e9dients<\/h2>\n\n
\n

2<\/p>\n

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

\n

4<\/p>\n

petits pains \u00e0 hot-dogs<\/p>\n <\/div>\n

\n

<\/p>\n

De l\u2019huile de tournesol pour la cuisson <\/p>\n <\/div>\n

\n

1<\/p>\n

oignon rouge moyen<\/p>\n <\/div>\n

\n

100 ml<\/p>\n

de vinaigre balsamique blanc<\/p>\n <\/div>\n

\n

40 ml<\/p>\n

d'eu<\/p>\n <\/div>\n

\n

2 cs<\/p>\n

de graines de moutarde<\/p>\n <\/div>\n

\n

30 g<\/p>\n

de sucre<\/p>\n <\/div>\n

\n

1<\/p>\n

jaune d\u2019\u0153uf<\/p>\n <\/div>\n

\n

10 g<\/p>\n

de moutarde<\/p>\n <\/div>\n

\n

2 cs<\/p>\n

de vinaigre balsamique blanc<\/p>\n <\/div>\n

\n

300 ml<\/p>\n

d\u2019huile \u00e0 la ciboulette<\/p>\n <\/div>\n

\n

160 g<\/p>\n

de kimchi<\/p>\n <\/div>\n

\n

1<\/p>\n

oignon de printemps<\/p>\n <\/div>\n

\n

4 cs<\/p>\n

d\u2019oignons frits <\/p>\n <\/div>\n

\n

<\/p>\n

du cerfeuil pour la d\u00e9coration <\/p>\n <\/div>\n

\n

<\/p>\n

Boule de Belp<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

\n
\n

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

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

Faire revenir les Plant Cuts des deux c\u00f4t\u00e9s dans l\u2019huile de tournesol, puis les couper en fines tranches.<\/p>\n <\/div>\n

\n

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

Oignons rouges marin\u00e9s : Couper les oignons en deux, puis les \u00e9mincer finement. Porter \u00e0 \u00e9bullition le vinaigre balsamique, l\u2019eau, les graines de moutarde et le sucre. Ajouter les oignons et faire bouillir jusqu\u2019\u00e0 obtenir une couleur bien intense. Laisser ensuite refroidir.<\/p>\n <\/div>\n <\/div>\n\n \n

\n
\n

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

Mayonnaise \u00e0 la ciboulette: Battre les jaunes d\u2019\u0153ufs, la moutarde et le vinaigre balsamique blanc, puis verser l\u2019huile en filet et m\u00e9langer jusqu\u2019\u00e0 obtenir une mayonnaise. Verser dans une poche \u00e0 douille.<\/p>\n <\/div>\n

\n

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

Garnitures: Couper l\u2019oignon de printemps en biais et le faire mariner avec un peu de vinaigre et d\u2019huile.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

\n
\n
\n
\"THE<\/figure>\n<\/div>\n\n\n\n
\n

Zutaten <\/h2>\n\n\n\n
\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n
\n

So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
\n
\n
\n

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

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

\n

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

\n

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

\n
\n

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

\n

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

\n
\n
\n
\n

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

\n

Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
\n
\n
\"THE<\/figure>\n<\/div>\n\n\n\n
\n

Zutaten <\/h2>\n\n\n\n
\n

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

\n

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

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

\n

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

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

\n

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

\n

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

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

\n

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

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

\n

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

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

\n

<\/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

\n
\n

So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
\n
\n
\n

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

\n

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

\n

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

\n
\n

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

\n

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

\n

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

\n
\n
\n
\n

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

Vous n’avez jamais entendu parler de courgettes au miso ? Alors vous n’avez peut-\u00eatre jamais entendu parler de ceci non plus:<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\n
\n
\n
\"\"<\/div>

moyen<\/p><\/div>

Plant Cut avec de la pur\u00e9e de potiron et des choux de Bruxelles<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"\"<\/div>

moyen<\/p><\/div>

PLANT CUT avec salade de lentilles et d\u2019\u00e9pinards et betteraves grill\u00e9es<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"\"<\/div>

moyen<\/p><\/div>

Plant Cut avec panzanella d\u2019avocat et de pamplemousse<\/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
\n

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":33,"featured_media":31588,"comment_status":"closed","ping_status":"closed","template":"","categories":[160,79],"tags":[140],"class_list":["post-31477","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\/31477","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\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/comments?post=31477"}],"version-history":[{"count":4,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/31477\/revisions"}],"predecessor-version":[{"id":31612,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/31477\/revisions\/31612"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media\/31588"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media?parent=31477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/categories?post=31477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/tags?post=31477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}