{"id":200312,"title":"Pastin\u00e1kov\u00e9 pyr\u00e9","modified":"2026-10-31T18:09:01+01:00","plain":"Jemn\u00e9 a vl\u00e1\u010dn\u00e9 pastin\u00e1kov\u00e9 pyr\u00e9 bez brambor, vy\u0161lehan\u00e9 s olivov\u00fdm olejem nebo m\u00e1slem.\n\n\n\nRozma\u010dkan\u00fd pastin\u00e1k z\u016fst\u00e1v\u00e1 vl\u00e1\u010dn\u00fd a lehce nasl\u00e1dl\u00fd, jeho chu\u0165 zjem\u0148uje olivov\u00fd olej s ovocn\u00fdmi t\u00f3ny nebo m\u00e1slo. Toto pyr\u00e9 si vysta\u010d\u00ed se z\u00e1kladn\u00edmi surovinami, bez smetany a brambor, aby vynikla zemit\u00e1 chu\u0165 ko\u0159enov\u00e9 zeleniny. P\u0159\u00edprava zabere 25 minut, z toho 20 minut va\u0159en\u00ed ve vod\u011b nebo v p\u00e1\u0159e. Tento recept pat\u0159\u00ed mezi m\u00e1 keto j\u00eddla.\n\n\n\nCo je pastin\u00e1kov\u00e9 pyr\u00e9?\n\n\n\nPastin\u00e1kov\u00e9 pyr\u00e9 je uva\u0159en\u00fd a n\u00e1sledn\u011b rozma\u010dkan\u00fd pastin\u00e1k, bez smetany a brambor. Tato verze si vysta\u010d\u00ed se z\u00e1kladem, aby zd\u016fraznila lehce nasl\u00e1dlou chu\u0165 ko\u0159enov\u00e9 zeleniny a jej\u00ed zemit\u00e9 aroma. Z\u00e1klad tvo\u0159\u00ed 150 g pastin\u00e1ku, 2 l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje nebo m\u00e1sla, \u0161petka soli a \u0161petka \u010derstv\u011b mlet\u00e9ho \u010dern\u00e9ho pep\u0159e.\n\n\n\nKousky pastin\u00e1ku se p\u0159ed rozma\u010dk\u00e1n\u00edm uva\u0159\u00ed ve vod\u011b nebo v p\u00e1\u0159e. Pyr\u00e9 m\u016f\u017eete nechat hrub\u0161\u00ed, jen rozma\u010dkan\u00e9, nebo ho ty\u010dov\u00fdm mix\u00e9rem rozmixovat dohladka. Pouze v p\u0159\u00edpad\u011b pot\u0159eby ho z\u0159e\u010fte trochou neochucen\u00e9ho mandlov\u00e9ho ml\u00e9ka. Na jednu porci p\u0159ipad\u00e1 144 kalori\u00ed, 17 g \u010dist\u00fdch sacharid\u016f, 9 g vl\u00e1kniny a 3 g tuk\u016f. Jde o alternativu bez brambor pro stravu s m\u00edrn\u00fdm p\u0159\u00edjmem sacharid\u016f.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Rychl\u00e9 hov\u011bz\u00ed carpaccio.\n\n\n\nP\u016fvod a sez\u00f3na\n\n\n\nToto pyr\u00e9 pat\u0159\u00ed do velk\u00e9 rodiny dom\u00e1c\u00edch zeleninov\u00fdch recept\u016f: sez\u00f3nn\u00ed surovina, \u0161etrn\u00e9 va\u0159en\u00ed, jednoduch\u00e9 dochucen\u00ed a rozma\u010dk\u00e1n\u00ed. Pastin\u00e1k snadno se\u017eenete v zelin\u00e1\u0159stv\u00ed, na farm\u00e1\u0159sk\u00fdch trz\u00edch i v odd\u011blen\u00ed ovoce a zeleniny, zejm\u00e9na na podzim a v zim\u011b.\n\n\n\nPastin\u00e1k m\u00e1 dostate\u010dn\u011b v\u00fdraznou chu\u0165, tak\u017ee mu sta\u010d\u00ed s\u016fl a pep\u0159, ale slu\u0161\u00ed mu i n\u011bkter\u00e1 ko\u0159en\u00ed. \u0160alv\u011bj a tymi\u00e1n dodaj\u00ed bylinn\u00fd n\u00e1dech, paprika jemnou chu\u0165 a pyr\u00e9 trochu obarv\u00ed, \u0159\u00edmsk\u00fd km\u00edn a koriandr p\u0159inesou h\u0159ejiv\u011bj\u0161\u00ed a citronov\u00e9 t\u00f3ny. Vyberte si jednu z t\u011bchto mo\u017enost\u00ed, m\u00edsto abyste je kombinovali v\u0161echny najednou.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nHlavn\u00ed surovinou je pastin\u00e1k, zde 150 g. Vyb\u00edrejte pevn\u00e9, mal\u00e9 a\u017e st\u0159edn\u011b velk\u00e9 ko\u0159eny: va\u0159\u00ed se rovnom\u011brn\u011b a jsou m\u00e9n\u011b vl\u00e1knit\u00e9. U velk\u00fdch pastin\u00e1k\u016f po rozkrojen\u00ed zkontrolujte st\u0159ed a odstra\u0148te v\u0161echny tvrd\u00e9 \u010d\u00e1sti, kter\u00e9 nezm\u011bknou ani mixov\u00e1n\u00edm.\n\n\n\nV podobn\u00e9m duchu: Pyr\u00e9 z bulvov\u00e9ho celeru.\n\n\n\n2 l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje, vm\u00edchan\u00e9 do je\u0161t\u011b hork\u00e9ho pastin\u00e1ku, dodaj\u00ed kr\u00e9movost a ovocn\u00fd n\u00e1dech. M\u00e1slo ve stejn\u00e9m mno\u017estv\u00ed, nejl\u00e9pe z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou, olej nahrazuje, nep\u0159id\u00e1v\u00e1 se k n\u011bmu. Trocha neochucen\u00e9ho a neslazen\u00e9ho mandlov\u00e9ho ml\u00e9ka z\u0159ed\u00ed p\u0159\u00edli\u0161 hust\u00e9 pyr\u00e9, \u0161petka mo\u0159sk\u00e9 soli zv\u00fdrazn\u00ed chu\u0165 a \u0161petka \u010dern\u00e9ho pep\u0159e mu dod\u00e1 \u0159\u00edz.\n\n\n\nPyr\u00e9 m\u016f\u017eete provon\u011bt dv\u011bma kombinacemi ko\u0159en\u00ed. Prvn\u00ed spojuje 0,5 l\u017ei\u010dky su\u0161en\u00e9 \u0161alv\u011bje, 0,5 l\u017ei\u010dky su\u0161en\u00e9ho tymi\u00e1nu a 1 l\u017ei\u010dku papriky; druh\u00e1 kombinuje 0,5 l\u017ei\u010dky mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu a 0,5 l\u017ei\u010dky mlet\u00e9ho koriandru. V obou p\u0159\u00edpadech se ko\u0159en\u00ed p\u0159id\u00e1v\u00e1 a\u017e po rozma\u010dk\u00e1n\u00ed, kdy\u017e m\u00e1 pyr\u00e9 po\u017eadovanou konzistenci.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nKl\u00ed\u010dov\u00fd krok p\u0159ich\u00e1z\u00ed je\u0161t\u011b p\u0159ed rozma\u010dk\u00e1n\u00edm: pastin\u00e1k mus\u00ed b\u00fdt uva\u0159en\u00fd dom\u011bkka i uvnit\u0159 a pot\u00e9 dob\u0159e scezen\u00fd. Va\u0159en\u00ed zabere 20 minut z celkov\u00fdch 25 minut p\u0159\u00edpravy. \u0160pi\u010dka no\u017ee snadno pronikne do nejv\u011bt\u0161\u00edho kousku a du\u017eina jde bez odporu rozma\u010dkat. Olej nebo m\u00e1slo, s\u016fl a pep\u0159 vm\u00edchejte je\u0161t\u011b za horka: ru\u010dn\u00edm ma\u010dk\u00e1n\u00edm z\u00edsk\u00e1te hrub\u0161\u00ed konzistenci, ty\u010dov\u00fdm mix\u00e9rem hladk\u00e9 pyr\u00e9. Mandlov\u00e9 ml\u00e9ko p\u0159id\u00e1vejte a\u017e po kontrole konzistence, pokud je pyr\u00e9 u\u017e vl\u00e1\u010dn\u00e9, nen\u00ed pot\u0159eba. Nespol\u00e9hejte na to, \u017ee mix\u00e9r zm\u011bk\u010d\u00ed d\u0159evnat\u00fd st\u0159ed.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Kv\u011bt\u00e1kov\u00e1 r\u00fd\u017ee s jarn\u00ed cibulkou a chilli.\n\n\n\nToto pyr\u00e9 se hod\u00ed k houb\u00e1m ope\u010den\u00fdm na p\u00e1nvi, vietnamsk\u00e9mu pe\u010den\u00e9mu ku\u0159eti z horkovzdu\u0161n\u00e9 frit\u00e9zy, kr\u016ft\u00edmu masu, ryb\u00edmu filetu z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo masu h\u0159ebenatek, p\u0159\u00edli\u0161 hutn\u00e9 om\u00e1\u010dky jeho chu\u0165 p\u0159eb\u00edjej\u00ed. Zbytky uchov\u00e1vejte v t\u011bsn\u011b uzav\u0159en\u00e9 n\u00e1dob\u011b, ide\u00e1ln\u011b 3 dny, nebo je zamrazte po mal\u00fdch porc\u00edch. Po rozmrazen\u00ed se m\u016f\u017ee odd\u011blit trochu vody; p\u0159i oh\u0159\u00edv\u00e1n\u00ed pyr\u00e9 dob\u0159e prom\u00edchejte a trochu mandlov\u00e9ho ml\u00e9ka p\u0159idejte jen tehdy, pokud zhoustlo.\n\n\n\nDal\u0161\u00ed n\u00e1pady s n\u00edzk\u00fdm obsahem sacharid\u016f najdete mezi v\u0161emi m\u00fdmi keto recepty.\n\n\n\n\n\n\tPastin\u00e1kov\u00e9 pyr\u00e9\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g pastin\u00e1ku2 l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje (nebo 2 l\u017e\u00edce m\u00e1sla (z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou))1 st\u0159ik mandlov\u00e9ho ml\u00e9ka1 \u0161petka keltsk\u00e9 mo\u0159sk\u00e9 soli1 \u0161petka \u010dern\u00e9ho pep\u0159e (\u010derstv\u011b mlet\u00e9ho)\u201eEvropsk\u00e1\u201c varianta0.5 l\u017ei\u010dky \u0161alv\u011bje (su\u0161en\u00e9)0.5 l\u017ei\u010dky tymi\u00e1nu (su\u0161en\u00e9ho)1 l\u017ei\u010dka mlet\u00e9 papriky\u201eBl\u00edzkov\u00fdchodn\u00ed\u201c varianta0.5 l\u017ei\u010dky mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu0.5 l\u017ei\u010dky mlet\u00fdch semen koriandru\t\n\t\n\t\tPastin\u00e1k oloupejte. Nakr\u00e1jejte ho na kousky.Va\u0159te ve vod\u011b nebo v p\u00e1\u0159e 20 minut.Po uva\u0159en\u00ed sce\u010fte, rozma\u010dkejte a rozmixujte na pyr\u00e9 s trochou oleje (nebo m\u00e1sla), sol\u00ed a pep\u0159em podle chuti.Podle konzistence p\u0159\u00edpadn\u011b p\u0159idejte mandlov\u00e9 ml\u00e9ko. Pravd\u011bpodobn\u011b to ale nebude pot\u0159eba. Pyr\u00e9 je p\u0159irozen\u011b mnohem \u0159id\u0161\u00ed ne\u017e bramborov\u00e1 ka\u0161e.Dochu\u0165te bylinkami a ko\u0159en\u00edm podle vlastn\u00edho v\u00fdb\u011bru.\t\n\t\n\t\tVybaven\u00ed: mal\u00fd rendl\u00edk nebo mal\u00fd parn\u00ed hrnec, ty\u010dov\u00fd mix\u00e9r, \u0161krabka\/mal\u00fd n\u016f\u017e.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200312","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=200312"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200312\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178420"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}