{"id":200236,"title":"Pol\u00e9vka z m\u00e1slov\u00e9 d\u00fdn\u011b","modified":"2026-10-31T18:07:23+01:00","plain":"Kr\u00e9mov\u00e1 pol\u00e9vka z m\u00e1slov\u00e9 d\u00fdn\u011b po francouzsku, zahu\u0161t\u011bn\u00e1 bramborem a zjemn\u011bn\u00e1 zakysanou smetanou s mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem.\n\n\n\nVe\u010dery se kr\u00e1t\u00ed, tma p\u0159ich\u00e1z\u00ed je\u0161t\u011b p\u0159ed ve\u010de\u0159\u00ed a chu\u0165 na hustou pol\u00e9vku se r\u00e1zem vrac\u00ed. Tenhle d\u00fd\u0148ov\u00fd kr\u00e9m m\u00e1 syt\u011b oran\u017eovou barvu, hustou, hladkou konzistenci a jemnou o\u0159\u00ed\u0161kovou chu\u0165 m\u00e1slov\u00e9 d\u00fdn\u011b, kterou mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek jen lehce zv\u00fdrazn\u00ed. \n\n\n\nZakysan\u00e1 smetana chu\u0165 zjemn\u00ed, opra\u017een\u00e1 d\u00fd\u0148ov\u00e1 sem\u00ednka p\u0159\u00edjemn\u011b k\u0159upou a trocha \u010derstv\u011b mlet\u00e9ho pep\u0159e na z\u00e1v\u011br dod\u00e1 pr\u00e1v\u011b tolik pikantnosti, kolik je t\u0159eba. Je\u0161t\u011b jste nedojedli prvn\u00ed misku a u\u017e mysl\u00edte na druhou.\n\n\n\nStejn\u00e1 d\u00fdn\u011b, pe\u010den\u00e1 na kosti\u010dky: vyzkou\u0161ejte m\u00e1slovou d\u00fdni z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCo je pol\u00e9vka z m\u00e1slov\u00e9 d\u00fdn\u011b?\n\n\n\nJe to kr\u00e9mov\u00e1 pol\u00e9vka, kter\u00e1 pat\u0159\u00ed mezi podzimn\u00ed zeleninov\u00e9 pol\u00e9vky. Oloupan\u00e1 m\u00e1slov\u00e1 d\u00fdn\u011b nakr\u00e1jen\u00e1 na kostky se va\u0159\u00ed s bramborem, cibul\u00ed a \u010desnekem v zeleninov\u00e9m v\u00fdvaru a potom se v\u0161e rozmixuje se zakysanou smetanou dohladka. Slupka z\u016fst\u00e1v\u00e1 tvrd\u00e1 i po dlouh\u00e9m va\u0159en\u00ed, proto je pot\u0159eba d\u00fdni oloupat. \n\n\n\nPr\u00e1v\u011b t\u00edm se z\u00e1sadn\u011b li\u0161\u00ed od pol\u00e9vky z d\u00fdn\u011b hokkaido, kter\u00e1 se va\u0159\u00ed i se slupkou.\n\n\n\nVe Francii se j\u00ed \u0159\u00edk\u00e1 tak\u00e9 sametov\u00fd kr\u00e9m z m\u00e1slov\u00e9 d\u00fdn\u011b. Ozna\u010den\u00ed poch\u00e1z\u00ed od jedn\u00e9 ze z\u00e1kladn\u00edch om\u00e1\u010dek francouzsk\u00e9 kuchyn\u011b, sv\u011btl\u00e9ho v\u00fdvaru zahu\u0161t\u011bn\u00e9ho j\u00ed\u0161kou, p\u0159\u00edbuzn\u00e9 be\u0161amelov\u00e9 om\u00e1\u010dky. U pol\u00e9vky dnes ozna\u010duje pokrm rozmixovan\u00fd velmi najemno a zjemn\u011bn\u00fd smetanou.\n\n\n\nD\u00fdn\u011b, kter\u00e1 se zrodila v Massachusetts\n\n\n\nM\u00e1slov\u00e1 d\u00fdn\u011b je pom\u011brn\u011b mlad\u00e1 odr\u016fda. Amat\u00e9rsk\u00fd \u0161lechtitel Charles Leggett ze Stow v Massachusetts ji vy\u0161lechtil v roce 1944, kdy\u017e hledal d\u00fdni men\u0161\u00ed a snaz\u0161\u00ed na p\u0159\u00edpravu, ne\u017e byly tehdej\u0161\u00ed velk\u00e9 odr\u016fdy. Pro jej\u00ed jemnou du\u017einu a sladkou chu\u0165 ji pojmenoval butternut, tedy m\u00e1slo a l\u00edskov\u00fd o\u0159\u00ed\u0161ek.\n\n\n\nDal\u0161\u00ed kr\u00e1sn\u011b hladk\u00e1 pol\u00e9vka na v\u0161edn\u00ed den: pol\u00e9vka z pe\u010den\u00fdch paprik\n\n\n\nD\u00fd\u0148ov\u00e1 pol\u00e9vka m\u00e1 ov\u0161em ve Francii mnohem del\u0161\u00ed historii. La Varenne uv\u00e1d\u00ed d\u00fd\u0148ovou pol\u00e9vku s ml\u00e9kem u\u017e v knize Francouzsk\u00fd kucha\u0159 z roku 1651. Kdy\u017e se m\u00e1slov\u00e1 d\u00fdn\u011b objevila na evropsk\u00fdch trz\u00edch, na\u0161la si v t\u011bchto pol\u00e9vk\u00e1ch sv\u00e9 m\u00edsto d\u00edky du\u017ein\u011b, kter\u00e1 je hutn\u011bj\u0161\u00ed, m\u00e9n\u011b vodnat\u00e1 a slad\u0161\u00ed ne\u017e u velkoplod\u00e9 d\u00fdn\u011b.\n\n\n\nHlavn\u00ed suroviny na pol\u00e9vku z m\u00e1slov\u00e9 d\u00fdn\u011b\n\n\n\n\n\n\n\nZ\u00e1kladem je m\u00e1slov\u00e1 d\u00fdn\u011b o hmotnosti p\u0159ibli\u017en\u011b 1,2 kg. Tato podzimn\u00ed zelenina m\u00e1 sladkou oran\u017eovou du\u017einu, kter\u00e1 se p\u0159i va\u0159en\u00ed rozpad\u00e1. Jeden st\u0159edn\u011b velk\u00fd brambor pol\u00e9vku d\u00edky sv\u00e9mu \u0161krobu zahust\u00ed, bez mouky \u010di p\u0159idan\u00e9ho \u0161krobu. \u017dlut\u00e1 cibule a \u010desnek tvo\u0159\u00ed aromatick\u00fd z\u00e1klad, zvolna se restuj\u00ed, ani\u017e by zezl\u00e1tly, na rozd\u00edl od k\u0159upav\u00e9ho sma\u017een\u00e9ho \u010desneku z asijsk\u00fdch kuchyn\u00ed.\n\n\n\nZelenina se nejprve kr\u00e1tce orestuje na olivov\u00e9m oleji a pak se va\u0159\u00ed v litru zeleninov\u00e9ho v\u00fdvaru. Hust\u00e1 zakysan\u00e1 smetana dod\u00e1 jemnost. K dochucen\u00ed sta\u010d\u00ed \u0161petka mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku a pep\u0159, s\u016fl p\u0159ich\u00e1z\u00ed na \u0159adu a\u017e nakonec.\n\n\n\nDal\u0161\u00ed klasika pro chladn\u00e9 ve\u010dery: zap\u00e9kan\u00e1 cibula\u010dka\n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed p\u0159idejte trochu zakysan\u00e9 smetany, opra\u017een\u00e1 d\u00fd\u0148ov\u00e1 sem\u00ednka a \u010derstv\u011b mlet\u00fd pep\u0159. Poslou\u017e\u00ed i sem\u00ednka z m\u00e1slov\u00e9 d\u00fdn\u011b: opl\u00e1chn\u011bte je, osu\u0161te a pot\u00e9 5 minut op\u00e9kejte na p\u00e1nvi. S ope\u010den\u00fdmi kraj\u00edci chleba pot\u0159en\u00fdmi \u010desnekem z\u00edsk\u00e1te plnohodnotn\u00e9 j\u00eddlo.\n\n\n\nPostup pro dokonale jemnou pol\u00e9vku\n\n\n\nCibuli a \u010desnek nechte 3 minuty na m\u00edrn\u00e9m ohni zesklovat\u011bt, ani\u017e by se zbarvily. Pot\u00e9 p\u0159idejte kostky d\u00fdn\u011b a bramboru a 2 minuty je restujte v oleji, ne\u017e p\u0159ilijete v\u00fdvar.\n\n\n\nVa\u0159te zvolna pod pokli\u010dkou 25 minut. D\u00fdn\u011b je hotov\u00e1, kdy\u017e do jej\u00edch kostek vidli\u010dka pronikne zcela bez odporu.\n\n\n\nJako dezert se d\u00fdn\u011b vrac\u00ed v podob\u011b d\u00fd\u0148ov\u00e9ho kol\u00e1\u010de\n\n\n\nZakysanou smetanu p\u0159idejte po odstaven\u00ed z ohn\u011b, je\u0161t\u011b p\u0159ed mixov\u00e1n\u00edm. Mixujte dlouho: \u010d\u00edm d\u00e9le budete mixovat, t\u00edm bude pol\u00e9vka sametov\u011bj\u0161\u00ed. Osolte ji teprve te\u010f, po ochutn\u00e1n\u00ed, proto\u017ee v\u00fdvar u\u017e s\u016fl obsahuje.\n\n\n\n\n\n\tPol\u00e9vka z m\u00e1slov\u00e9 d\u00fdn\u011b\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tP\u0159\u00edprava zeleniny1 m\u00e1slov\u00e1 d\u00fdn\u011b (o hmotnosti p\u0159ibli\u017en\u011b 1.2 kg, nejl\u00e9pe v bio kvalit\u011b)1 \u017elut\u00e1 cibule2 strou\u017eky \u010desneku1 brambora (st\u0159edn\u011b velk\u00e1 (p\u0159ibli\u017en\u011b 150 g))Va\u0159en\u00ed2 l\u017e\u00edce olivov\u00e9ho oleje1 l zeleninov\u00e9ho v\u00fdvaru1 \u0161petka mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku (nastrouhan\u00e9ho)Pep\u0159Mixov\u00e1n\u00ed a dochucen\u00ed15 cl hust\u00e9 zakysan\u00e9 smetanyS\u016flDokon\u010den\u00edD\u00fd\u0148ov\u00e1 sem\u00ednka (opra\u017een\u00e1)\t\n\t\n\t\tP\u0159\u00edprava zeleninyM\u00e1slovou d\u00fdni oloupejte \u0161krabkou: jej\u00ed slupka z\u016fst\u00e1v\u00e1 tuh\u00e1 i po dlouh\u00e9m va\u0159en\u00ed.Rozkrojte ji nap\u016fl a l\u017e\u00edc\u00ed vydlabejte sem\u00ednka.Du\u017einu nakr\u00e1jejte na kostky o velikosti 2 a\u017e 3 cm.Cibuli a \u010desnek oloupejte a nakr\u00e1jejte najemno.Bramboru oloupejte a nakr\u00e1jejte na kousky.Va\u0159en\u00edVe velk\u00e9m hrnci na m\u00edrn\u00e9m ohni rozeh\u0159ejte olivov\u00fd olej.Cibuli a \u010desnek nechte 3 minuty zesklovat\u011bt, ani\u017e by za\u010daly zl\u00e1tnout.P\u0159idejte kostky m\u00e1slov\u00e9 d\u00fdn\u011b a brambory.M\u00edchejte 2 minuty, aby se dob\u0159e obalily olejem.P\u0159ilijte zeleninov\u00fd v\u00fdvar.P\u0159idejte nastrouhan\u00fd mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a pep\u0159, zat\u00edm nesolte.P\u0159ive\u010fte k varu, pot\u00e9 st\u00e1hn\u011bte ohe\u0148, p\u0159iklopte a nechte zvolna va\u0159it 25 minut, dokud kostky d\u00fdn\u011b nezm\u011bknou natolik, \u017ee jimi vidli\u010dka projde zcela bez odporu.Mixov\u00e1n\u00ed a dochucen\u00edHrnec odstavte z ohn\u011b.Zakysanou smetanu p\u0159idejte a\u017e po odstaven\u00ed z ohn\u011b, aby si zachovala kr\u00e9movou konzistenci.Ty\u010dov\u00fdm nebo stoln\u00edm mix\u00e9rem rozmixujte do dokonale hladk\u00e9 a sametov\u00e9 konzistence: \u010d\u00edm d\u00e9le budete mixovat, t\u00edm jemn\u011bj\u0161\u00ed pol\u00e9vka bude.Ochutnejte, podle chuti osolte a p\u0159\u00edpadn\u011b p\u0159idejte pep\u0159: pol\u00e9vku solte a\u017e v tuto chv\u00edli.Dokon\u010den\u00edNalijte do dob\u0159e nah\u0159\u00e1t\u00fdch misek.Ozdobte trochou zakysan\u00e9 smetany.Posypte opra\u017een\u00fdmi d\u00fd\u0148ov\u00fdmi sem\u00ednky.P\u0159idejte jedno oto\u010den\u00ed ml\u00fdnkem na pep\u0159.Pod\u00e1vejte hork\u00e9.Pod\u00e1vejte s ope\u010den\u00fdmi kraj\u00edci chleba pot\u0159en\u00fdmi \u010desnekem jako plnohodnotn\u00e9 j\u00eddlo.\t\n\t\n\t\tTento recept vych\u00e1z\u00ed z klasick\u00e9ho postupu p\u0159\u00edpravy francouzsk\u00e9 kr\u00e9mov\u00e9 pol\u00e9vky: cibule a \u010desnek se nechaj\u00ed zvolna zesklovat\u011bt, ani\u017e by zl\u00e1tnuly, d\u00fdn\u011b a brambora se p\u0159ed va\u0159en\u00edm obal\u00ed tukem a zakysan\u00e1 smetana se p\u0159id\u00e1v\u00e1 a\u017e po odstaven\u00ed z ohn\u011b. Mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a d\u00fd\u0148ov\u00e1 sem\u00ednka jsou tradi\u010dn\u00edm dopln\u011bn\u00edm m\u00e1slov\u00e9 d\u00fdn\u011b.\nKr\u00e9mov\u00e1 konzistence z\u00e1vis\u00ed na t\u0159ech v\u011bcech. \u0160krob z brambory pol\u00e9vku p\u0159irozen\u011b zahust\u00ed bez p\u0159id\u00e1v\u00e1n\u00ed tuku. Z\u00e1le\u017e\u00ed tak\u00e9 na d\u00e9lce mixov\u00e1n\u00ed: \u010d\u00edm d\u00e9le mixujete, t\u00edm je konzistence jemn\u011bj\u0161\u00ed a nad\u00fdchan\u011bj\u0161\u00ed. A nakonec se smetana v\u017edy p\u0159id\u00e1v\u00e1 a\u017e po odstaven\u00ed z ohn\u011b.\nS\u016fl p\u0159id\u00e1vejte pouze na konci, po rozmixov\u00e1n\u00ed. V\u00fdvar u\u017e s\u016fl obsahuje a p\u0159i va\u0159en\u00ed se jeho chu\u0165 koncentruje, tak\u017ee by p\u0159i p\u0159\u00edli\u0161 brzk\u00e9m osolen\u00ed mohla b\u00fdt pol\u00e9vka p\u0159esolen\u00e1.\nMu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek je v\u00fdrazn\u00fd, d\u00e1vkujte ho st\u0159\u00eddm\u011b. Dejte p\u0159ednost dom\u00e1c\u00edmu zeleninov\u00e9mu v\u00fdvaru nebo kvalitn\u00ed buj\u00f3nov\u00e9 kostce a zeleninu zalijte jen tak, aby byla pono\u0159en\u00e1, aby se chut\u011b p\u0159\u00edli\u0161 nena\u0159edily.\nD\u00fd\u0148ov\u00e1 sem\u00ednka nevyhazujte. Propl\u00e1chn\u011bte je vodou, d\u016fkladn\u011b osu\u0161te a pot\u00e9 je 5 minut op\u00e9kejte na p\u00e1nvi s trochou olivov\u00e9ho oleje, sol\u00ed a \u0161petkou uzen\u00e9 papriky.\nSlupka m\u00e1slov\u00e9 d\u00fdn\u011b z\u016fst\u00e1v\u00e1 tuh\u00e1 i po dlouh\u00e9m va\u0159en\u00ed, proto je t\u0159eba ji oloupat. Pokud to jde ztuha, dejte celou d\u00fdni na 5 a\u017e 7 minut do mikrovlnn\u00e9 trouby na n\u00edzk\u00fd v\u00fdkon. Dal\u0161\u00ed mo\u017enost\u00ed je d\u00fdni rozp\u016flit a p\u00e9ct 40 a\u017e 50 minut p\u0159i 180\u00b0C, pot\u00e9 du\u017einu vydlabat l\u017e\u00edc\u00ed.\nPro v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 m\u016f\u017eete kostky m\u00e1slov\u00e9 d\u00fdn\u011b p\u0159ed p\u0159id\u00e1n\u00edm do v\u00fdvaru p\u00e9ct 25 minut v troub\u011b p\u0159i 200\u00b0C.\nPol\u00e9vka vydr\u017e\u00ed v lednici ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b 3 a\u017e 4 dny se smetanou, 5 a\u017e 7 dn\u00ed bez n\u00ed. Bez smetany ji m\u016f\u017eete zamrazit na 3 a\u017e 6 m\u011bs\u00edc\u016f: smetanu p\u0159idejte p\u0159i oh\u0159\u00edv\u00e1n\u00ed na m\u00edrn\u00e9m ohni za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200236"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200236\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/192930"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}