{"id":31487,"date":"2026-04-14T16:00:11","date_gmt":"2026-04-14T14:00:11","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=31487"},"modified":"2026-04-14T16:12:16","modified_gmt":"2026-04-14T14:12:16","slug":"plant-cut-prime-time-grille","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/fr\/recettes\/plant-cut-prime-time-grille\/","title":{"rendered":"Plant Cut Prime Time grill\u00e9"},"content":{"rendered":"
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\n \n \n \n \n \"Prime\n <\/picture>\n <\/div>\n
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Plant Cut Prime Time grill\u00e9<\/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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La haute cuisine \u00e0 la maison.<\/h2>\n\n\n\n

Le champion du monde de cuisine Mario Garcia pr\u00e9sente son interpr\u00e9tation personnelle du Plant Cut. Une recette inspir\u00e9e de la gastronomie d\u2019exception, facile \u00e0 r\u00e9aliser chez soi en quelques gestes simples.<\/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

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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<\/p>\n

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

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<\/p>\n

de l'hule de tournesol pour la cuisson<\/p>\n <\/div>\n

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50 g<\/p>\n

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

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250 g<\/p>\n

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

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30 g<\/p>\n

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

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100 ml<\/p>\n

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

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1 cs<\/p>\n

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

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1<\/p>\n

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

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2 cs<\/p>\n

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

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1 cs<\/p>\n

de moutarde \u00e0 l\u2019ancienne<\/p>\n <\/div>\n

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300 ml<\/p>\n

d\u2019huile de tournesol ou de colza<\/p>\n <\/div>\n

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12<\/p>\n

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

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<\/p>\n

d\u2019estragon<\/p>\n <\/div>\n

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<\/p>\n

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

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120 g<\/p>\n

de petits pois frais ou surgel\u00e9s<\/p>\n <\/div>\n

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1<\/p>\n

Granny Smith pomme<\/p>\n <\/div>\n

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8<\/p>\n

broccolinis <\/p>\n <\/div>\n

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<\/p>\n

jus de citron vert<\/p>\n <\/div>\n

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<\/p>\n

huile aux herbes<\/p>\n <\/div>\n

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<\/p>\n

fleur de sel<\/p>\n <\/div>\n

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4 cs<\/p>\n

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

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<\/p>\n

de thym citron<\/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

Faire dorer le Plant Cut des deux c\u00f4t\u00e9s dans de l\u2019huile de tournesol.<\/p>\n <\/div>\n

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

Confit d\u2019oignons rouges: Faire fondre le beurre dans une casserole, y faire d\u2019abord revenir les graines de sarrasin, puis les retirer de la casserole. Couper les oignons rouges en deux, puis les \u00e9mincer tr\u00e8s finement. Faire ensuite revenir les oignons dans le beurre, ajouter le sucre et cuire jusqu\u2019\u00e0 obtenir un joli sirop. Ajouter ensuite le vinaigre balsamique rouge et poursuivre la cuisson. Faire cuire jusqu\u2019\u00e0 obtenir une pr\u00e9paration bien onctueuse; si les oignons ne sont pas encore assez tendres, ajouter simplement un peu plus de vinaigre balsamique.<\/p>\n <\/div>\n

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

Cr\u00e8me \u00e0 la moutarde: 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 <\/div>\n\n \n

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

Pommes de terre au beurre aux \u00e9pices & petits pois, pommes Granny Smith et broccolini : Blanchir d\u2019abord bri\u00e8vement les petits pois dans de l\u2019eau sal\u00e9e, puis couper la pomme en petits d\u00e9s. M\u00e9langer le tout et assaisonner avec de l\u2019huile aux herbes, du jus de citron vert et de la fleur de sel. Faire cuire les broccolinis dans de l\u2019eau sal\u00e9e jusqu\u2019\u00e0 ce qu\u2019ils soient tendres, puis les faire revenir dans un peu d\u2019huile de tournesol.<\/p>\n <\/div>\n

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

Garnitures: Pour la garniture, utiliser du cresson et 2 brins de thym citron.<\/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

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

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

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

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

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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

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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

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

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\"\"<\/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>
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\"\"<\/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>
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\"\"<\/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
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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":33,"featured_media":31607,"comment_status":"closed","ping_status":"closed","template":"","categories":[160,79],"tags":[140],"class_list":["post-31487","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\/31487","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=31487"}],"version-history":[{"count":7,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/31487\/revisions"}],"predecessor-version":[{"id":31611,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/31487\/revisions\/31611"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media\/31607"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media?parent=31487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/categories?post=31487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/tags?post=31487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}