{"id":8840,"date":"2022-05-13T11:21:29","date_gmt":"2022-05-13T10:21:29","guid":{"rendered":"https:\/\/riberalves.pt\/?post_type=receitas&#038;p=8840"},"modified":"2024-03-08T15:21:25","modified_gmt":"2024-03-08T15:21:25","slug":"hachis-parmentier-de-morue-a-ligname","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/fr\/recettes\/hachis-parmentier-de-morue-a-ligname\/","title":{"rendered":"Hachis parmentier de morue \u00e0 l&rsquo;igname"},"content":{"rendered":"\n<p>Pour pr\u00e9parer un d\u00e9licieux hachis parmentier \u00e0 l&rsquo;igname, faites cuire la <a href=\"https:\/\/riberalves.pt\/\" target=\"_blank\" rel=\"noreferrer noopener\">morue<\/a> correctement :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Plongez la morue encore congel\u00e9e dans une casserole remplie d&rsquo;eau.<\/li><li>Allumez le feu et faites bouillir pendant 10 minutes. C&rsquo;est pr\u00eat !<\/li><\/ul>\n\n\n\n<p class=\"has-small-font-size\"><strong>*Suggestion valable pour une longe d&rsquo;environ 250 g<\/strong><strong><\/strong><\/p>\n\n\n\n<p>D\u00e9congelez la morue, retirez la peau et les ar\u00eates et effilez en copeaux.<br>Pendant ce temps, faites bouillir les ignames dans une grande quantit\u00e9 d&rsquo;eau (avec la peau), laissez-les refroidir l\u00e9g\u00e8rement, puis pelez-les.<br>Dans une po\u00eale, versez l&rsquo;huile d&rsquo;olive puis ajoutez l&rsquo;ail, l&rsquo;oignon, la carotte et la tomate.<\/p>\n\n\n\n<p>Laissez mijoter, \u00e0 feu doux, jusqu&rsquo;\u00e0 ce que le tout soit tendre et que la majeure partie du liquide se soit \u00e9vapor\u00e9e. Ajoutez ensuite la morue et \u00e9teignez le feu apr\u00e8s environ 2 minutes.<\/p>\n\n\n\n<p>Dans un mixeur (ou avec un mixeur plongeant), r\u00e9duisez les ignames en pur\u00e9e avec la boisson v\u00e9g\u00e9tale et la noix de muscade \u00e0 votre go\u00fbt. Programmez votre four \u00e0 200 degr\u00e9s.<\/p>\n\n\n\n<p>Dans un plat \u00e0 four, disposez le m\u00e9lange de morue, les fanes de navet cuits et la pur\u00e9e d&rsquo;igname.<br>Faites gratiner au four \u00e0 200 degr\u00e9s, environ 20 minutes.<\/p>\n\n\n\n<p>Le hachis parmentier de morue \u00e0 l&rsquo;igname est pr\u00eat !<\/p>\n\n\n\n<p style=\"font-size:30px\"><strong><u><a href=\"https:\/\/riberalves.pt\/linha\/consumo-no-lar\/\" target=\"_blank\" rel=\"noreferrer noopener\">PR\u00caTE \u00c0 \u00caTRE SAVOUR\u00c9E !<\/a><\/u><\/strong><\/p>\n","protected":false},"featured_media":7367,"template":"","categories":[37,39,47,252],"colecoes":[332,320,317,326,329],"tipos-bacalhau":[239],"class_list":["post-8840","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-elaborees-fr","category-entrees-et-aperitifs","category-nutritionnistes","category-originais-fr","colecoes-automne-hiver","colecoes-entrees-et-collations","colecoes-les-conseils-des-nutritionnistes","colecoes-occasions-speciales","colecoes-original-et-innovant","tipos-bacalhau-paves-de-morue"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hachis parmentier de morue \u00e0 l&#039;igname - Riberalves<\/title>\n<meta name=\"description\" content=\"Que diriez-vous d&#039;un hachis parmentier \u00e0 l&#039;igname avec la meilleure morue portugaise? 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