{"id":33859,"date":"2026-09-03T00:00:00","date_gmt":"2026-09-02T22:00:00","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=33859"},"modified":"2026-08-27T12:21:15","modified_gmt":"2026-08-27T10:21:15","slug":"fine-cu-tacos-au-chou-fleur-roti","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/fr\/recettes\/fine-cu-tacos-au-chou-fleur-roti\/","title":{"rendered":"FINE CUT Tacos"},"content":{"rendered":"
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The Green Mountain FINE CUT Tacos au chou-fleur r\u00f4ti<\/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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Des tacos savoureux rencontrent le chou-fleur r\u00f4ti:<\/h2>\n\n\n\n

Dans ces tacos, le THE GREEN MOUNTAIN FINE CUT s\u2019associe \u00e0 un chou-fleur d\u00e9licieusement r\u00f4ti. Des ingr\u00e9dients croquants, de d\u00e9licates notes grill\u00e9es et des garnitures savoureuses composent une combinaison simple et gourmande.<\/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
\n \n
\n \n
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\n \"TGM <\/figure>\n <\/div>\n\n \n
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Ingr\u00e9dients<\/h2>\n\n
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3 paquets<\/p>\n

THE GREEN MOUNTAIN FINE CUTs<\/p>\n <\/div>\n

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2<\/p>\n

oignons rouges de taille moyenne<\/p>\n <\/div>\n

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3 cs<\/p>\n

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

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1 cs<\/p>\n

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

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1<\/p>\n

petit chou-fleur<\/p>\n <\/div>\n

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800 ml<\/p>\n

d\u2019huile d\u2019olive<\/p>\n <\/div>\n

\n

\u00bd cc <\/p>\n

de cumin moulu<\/p>\n <\/div>\n

\n

\u00bd cc <\/p>\n

de paprika en poudre<\/p>\n <\/div>\n

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\u00bd cc <\/p>\n

de piment en poudre<\/p>\n <\/div>\n

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2<\/p>\n

avocats<\/p>\n <\/div>\n

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<\/p>\n

Jus d\u2019un citron vert<\/p>\n <\/div>\n

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200 g<\/p>\n

de tomates cerises<\/p>\n <\/div>\n

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2<\/p>\n

piments jalape\u00f1os verts frais<\/p>\n <\/div>\n

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1<\/p>\n

bouquet de coriandre<\/p>\n <\/div>\n

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8<\/p>\n

petites tortillas<\/p>\n <\/div>\n

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4<\/p>\n

quartiers de citron<\/p>\n <\/div>\n

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<\/p>\n

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

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10 g<\/p>\n

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

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<\/p>\n

Basilic et pousses de petits pois pour la d\u00e9coration<\/p>\n <\/div>\n

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<\/p>\n

Huile de friture<\/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

Pr\u00e9chauffer le four \u00e0 200 \u00b0C (chaleur sole-vo\u00fbte).<\/p>\n <\/div>\n

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

\u00c9plucher les oignons, les couper en fines rondelles et les mettre dans un saladier.<\/p>\n <\/div>\n

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

Porter \u00e0 \u00e9bullition le vinaigre avec 3 cs d\u2019eau et le sucre, puis verser ce m\u00e9lange sur les rondelles d\u2019oignons. Mettre le saladier de c\u00f4t\u00e9 et laisser reposer les rondelles d\u2019oignon.<\/p>\n <\/div>\n

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

Retirer le trognon du chou-fleur et le d\u00e9couper en petits bouquets. Mettre les bouquets de chou-fleur dans un saladier. Bien m\u00e9langer l\u2019huile d\u2019olive avec les \u00e9pices et verser le tout sur les bouquets de chou-fleur. Bien m\u00e9langer le tout. Chemiser une plaque de cuisson de papier sulfuris\u00e9 et y disposer le chou-fleur marin\u00e9. Enfourner et laisser cuire env. 20 minutes.<\/p>\n <\/div>\n

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

Pendant ce temps, \u00e9plucher l\u2019avocat et en retirer le noyau. Mettre la chair dans un saladier et l\u2019\u00e9craser tr\u00e8s finement \u00e0 l\u2019aide d\u2019une fourchette. Assaisonner avec le jus de citron vert et un peu de sel.<\/p>\n <\/div>\n

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

Couper les tomates cerises en deux ou en quatre, selon leur taille.<\/p>\n <\/div>\n <\/div>\n\n \n

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

Couper les piments jalape\u00f1os en fines rondelles. Attention aux p\u00e9pins: les retirer pour une pr\u00e9paration moins \u00e9pic\u00e9e.<\/p>\n <\/div>\n

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

Retirer les feuilles de coriandre des tiges.<\/p>\n <\/div>\n

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

Mettre les FINE CUTs dans une po\u00eale avec de l\u2019huile chaude et les faire revenir 8 minutes de chaque c\u00f4t\u00e9. Saler et poivrer selon les go\u00fbts, puis couper en fines tranches.<\/p>\n <\/div>\n

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

Faire \u00e9galement revenir l\u00e9g\u00e8rement les tortillas des deux c\u00f4t\u00e9s dans la po\u00eale, puis les envelopper dans un torchon propre pour les garder au chaud.<\/p>\n <\/div>\n

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

Ensuite, tartiner chaque tortilla d\u2019un peu de cr\u00e8me d\u2019avocat. R\u00e9partir le chou-fleur r\u00f4ti, les oignons marin\u00e9s, les tomates cerises, les piments jalape\u00f1os et un peu de coriandre sur les tortillas. Disposer les FINE CUTs coup\u00e9s sur le dessus, replier les tacos et les servir avec les quartiers de citron vert.<\/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

\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

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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 FINE CUTs ? 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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\"Plant<\/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
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\"Plant<\/div>

moyen<\/p><\/div>

Plant Cut avec panzanella d\u2019avocat et de pamplemousse<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
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\"Plant<\/div>

moyen<\/p><\/div>

PLANT CUT avec pur\u00e9e de chou-fleur et de pommes de terre<\/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
<\/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":33808,"comment_status":"closed","ping_status":"closed","template":"","categories":[160,79],"tags":[186,140],"class_list":["post-33859","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-4","category-steak-fr","tag-fine-cut","tag-vegan-fr"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/33859","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=33859"}],"version-history":[{"count":3,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/33859\/revisions"}],"predecessor-version":[{"id":33908,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/33859\/revisions\/33908"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media\/33808"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media?parent=33859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/categories?post=33859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/tags?post=33859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}