{"id":470,"date":"2017-08-23T19:04:28","date_gmt":"2017-08-23T17:04:28","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=470"},"modified":"2025-05-18T20:32:22","modified_gmt":"2025-05-18T18:32:22","slug":"veloute-aux-patissons-et-courgettes","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=470","title":{"rendered":"Velout\u00e9 aux p\u00e2tissons et courgettes"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/cuisine.william-bruder.fr\/wp-content\/uploads\/2021\/03\/IMG_20170823_185106-e1620145621974.jpg\" alt=\"\" style=\"width:225px;height:234px\"\/><\/figure>\n<\/div>\n\n\n<p><span style=\"text-decoration: underline;\"><strong>Ingr\u00e9dients<\/strong><\/span> :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 petits p\u00e2tissons<\/li>\n\n\n\n<li>2 courgettes<\/li>\n\n\n\n<li>oignon, ail<\/li>\n\n\n\n<li>sel, poivre<\/li>\n\n\n\n<li>sauce au pesto ou basilic frais<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\"><strong>Pr\u00e9paration<\/strong><\/span> :<\/p>\n\n\n\n<p>\u00c9plucher les p\u00e2tissons et retirer les graines. S&rsquo;ils sont petits (8-10 cm)&nbsp; c&rsquo;est inutile de les \u00e9plucher, mais il faut quand m\u00eame retirer les graines. Les couper en morceaux grossiers.<\/p>\n\n\n\n<p>Laver les courgettes, couper les extr\u00e9mit\u00e9s et retirer les graines si n\u00e9cessaire. Les couper \u00e9galement en gros morceaux.<\/p>\n\n\n\n<p>Mettre les l\u00e9gumes dans une casserole ou cocotte-minute, ajouter l&rsquo;oignon, l&rsquo;ail, le sel et le poivre et couvrir d&rsquo;eau.<\/p>\n\n\n\n<p>Faire cuire le temps n\u00e9cessaire (une vingtaine de minutes \u00e0 la casserole ou une dizaine de minutes \u00e0 la cocotte-minute).<\/p>\n\n\n\n<p>Une fois cuit, ajouter la sauce au pesto ou le basilic frais et mixer avec un mixeur plongeant.<\/p>\n\n\n\n<p>Au moment de servir, on peut ajouter un peu de cr\u00e8me, c&rsquo;est encore meilleur !<br>Le go\u00fbt du p\u00e2tisson et de la courgette, assez peu prononc\u00e9, se marie extr\u00eamement bien avec le basilic. Si vous aimez le pesto, vous appr\u00e9cierez probablement ce velout\u00e9 !<\/p>\n\n\n\n<p>Voir la recette du <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=477\">pesto<\/a> sur ce blog. Quand on le fait soi-m\u00eame il est encore meilleur&#8230;<br><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : Pr\u00e9paration : \u00c9plucher les p\u00e2tissons et retirer les graines. S&rsquo;ils sont petits (8-10 cm)&nbsp; c&rsquo;est inutile de les \u00e9plucher, mais il faut quand m\u00eame retirer les graines. Les couper en morceaux grossiers. Laver les courgettes, couper les extr\u00e9mit\u00e9s et retirer les graines si n\u00e9cessaire. Les couper \u00e9galement en gros morceaux. Mettre les l\u00e9gumes &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=470\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Velout\u00e9 aux p\u00e2tissons et courgettes<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[41,73,74,96],"class_list":["post-470","post","type-post","status-publish","format-standard","hentry","category-entree","tag-courgette","tag-patisson","tag-pesto","tag-soupe"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=470"}],"version-history":[{"count":4,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/470\/revisions"}],"predecessor-version":[{"id":805,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/470\/revisions\/805"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}