{"id":11114,"date":"2021-02-03T09:56:08","date_gmt":"2021-02-03T14:56:08","guid":{"rendered":"http:\/\/cpm-09.eproofs.ca\/recipe\/puree-de-courge-et-de-pommes\/"},"modified":"2023-03-26T13:53:48","modified_gmt":"2023-03-26T17:53:48","slug":"puree-de-courge-et-de-pommes","status":"publish","type":"recipe","link":"https:\/\/www.halfyourplate.ca\/fr\/recipe\/puree-de-courge-et-de-pommes\/","title":{"rendered":"Pur\u00e9e de courge et de pommes"},"content":{"rendered":"
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\n\nImprimer<\/a>\n<\/div>\n\n
Temps de pr\u00e9paration <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Temps de cuisson <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Temps total <\/span>55 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
Yield <\/span>8<\/span> portions<\/span><\/span><\/div>\n<\/div>\n\n
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Ingr\u00e9dients<\/h3>
  • 2<\/span> grosses<\/span> Pommes<\/span> \u00e9vid\u00e9es <\/span><\/li>
  • 2<\/span> lb<\/span> Courge musqu\u00e9e<\/span> pel\u00e9e et coup\u00e9e en morceaux<\/span><\/li>
  • 1<\/span> gros<\/span> Oignon<\/span> hach\u00e9<\/span><\/li>
  • 2<\/span> c. \u00e0 soupe<\/span> Huile de Canola<\/span><\/li>
  • 1<\/span> c. \u00e0 th\u00e9<\/span> Thym<\/span> frais, hach\u00e9es<\/span><\/li>
  • 1\/4<\/span> c. \u00e0 th\u00e9<\/span> Sel et la m\u00eame quantit\u00e9 de poivre<\/span><\/li>
  • 1\/2<\/span> tasse<\/span> Bouillon de l\u00e9gumes \u00e0 faible teneur en sodium<\/span><\/li>
  • 2<\/span> c. \u00e0 soupe<\/span> Persil<\/span> frais, hach\u00e9 <\/span><\/li>
  • 1\/2<\/span> tasse<\/span> Cheddar veilli<\/span> r\u00e2p\u00e9<\/span><\/li><\/ul><\/div><\/div>\n\n<\/div>\n\n
    \n\n

    Instructions<\/h3>
    • Faire chauffer le four \u00e0 200 \u00b0C (400 \u00b0F).<\/div><\/li>
    • Couper les pommes en quartiers \u00e9pais et d\u00e9poser dans un grand bol. Ajouter la courge et l\u2019oignon. Parsemer d\u2019huile, de thym, de sel et de poivre; retourner pour bien enrober.<\/div><\/li>
    • R\u00e9partir sur une plaque de cuisson recouverte de papier parchemin. Faire r\u00f4tir 40 minutes ou jusqu\u2019\u00e0 ce que la courge soit tendre et dor\u00e9e.<\/div><\/li>
    • Remettre les l\u00e9gumes dans le bol, ajouter le bouillon et r\u00e9duire grossi\u00e8rement en pur\u00e9e \u00e0 l\u2019aide d\u2019un pilon \u00e0 pommes de terre. Ajouter le persil et le fromage en m\u00e9langeant. Transf\u00e9rer dans un plat \u00e0 cuisson. Faire dorer au four environ 1 minute, si d\u00e9sir\u00e9. <\/span><\/div><\/li>
    • Conseil : pr\u00e9parez la pur\u00e9e d\u2019avance et r\u00e9chauffez-la au four \u00e0 180 \u00b0C (350 \u00b0F) avant de servir. Couverte, la pur\u00e9e se conserve jusqu\u2019\u00e0 trois jours au r\u00e9frig\u00e9rateur.<\/div><\/li><\/ul><\/div><\/div>\n<\/div>\n\n
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