{"id":200399,"title":"Celerov\u00e9 pyr\u00e9","modified":"2026-10-31T18:10:22+01:00","plain":"Celerov\u00e9 pyr\u00e9 s pecorinem, bez brambor a ml\u00e9ka: celer uva\u0159en\u00fd v p\u00e1\u0159e, rozmixovan\u00fd a pot\u00e9 zbaven\u00fd p\u0159ebyte\u010dn\u00e9 vody.\n\n\n\nJemn\u011b nakr\u00e1jen\u00e1 \u0161alv\u011bj provon\u00ed jemn\u00e9, lehce peprn\u00e9 pyr\u00e9 se slanou chut\u00ed pecorina a uzenou paprikou. Toto celerov\u00e9 pyr\u00e9 je leh\u010d\u00ed alternativou bramborov\u00e9 ka\u0161e. Na 2 porce po\u010d\u00edtejte s 25 minutami, z toho 20 minut zabere va\u0159en\u00ed v p\u00e1\u0159e. Hod\u00ed se k v\u00e1no\u010dn\u00edmu j\u00eddlu i k ve\u010de\u0159i ve v\u0161edn\u00ed den. Tento recept najdete tak\u00e9 mezi m\u00fdmi keto pokrmy.\n\n\n\nCo je celerov\u00e9 pyr\u00e9?\n\n\n\nToto pyr\u00e9 se p\u0159ipravuje z uva\u0159en\u00e9ho bulvov\u00e9ho celeru, kter\u00fd se pot\u00e9 rozmixuje dohladka. Celer je ko\u0159enov\u00e1 zelenina s bulvou, kter\u00e1 p\u0159irozen\u011b obsahuje hodn\u011b vody a m\u00e1 jemnou, aromatickou chu\u0165. Pou\u017e\u00edv\u00e1 se polovina bulvy, tedy p\u0159ibli\u017en\u011b 300 a\u017e 400 g po o\u010di\u0161t\u011bn\u00ed, kter\u00e1 se p\u0159ed jemn\u00fdm rozmixov\u00e1n\u00edm uva\u0159\u00ed v p\u00e1\u0159e.\n\n\n\nV\u00fdsledek z\u00e1vis\u00ed na konzistenci stejn\u011b jako na dochucen\u00ed. Po\u0159\u00e1dn\u00e1 hrst \u010derstv\u011b nastrouhan\u00e9ho pecorina nebo jin\u00e9ho vyzr\u00e1l\u00e9ho, dostate\u010dn\u011b such\u00e9ho s\u00fdra sm\u011bs zahust\u00ed a dod\u00e1 j\u00ed plnost, slanost a chu\u0165 umami, nenahrad\u00ed v\u0161ak vyma\u010dk\u00e1n\u00ed vody. Po rozmixov\u00e1n\u00ed b\u00fdv\u00e1 pyr\u00e9 \u010dasto p\u0159\u00edli\u0161 \u0159\u00eddk\u00e9, proto je vhodn\u00e9 ho vyma\u010dkat v \u010dist\u00e9, m\u00edrn\u011b navlh\u010den\u00e9 ut\u011brce a zbavit ho tak p\u0159ebyte\u010dn\u00e9 vody. Brambory ani ml\u00e9ko se nep\u0159id\u00e1vaj\u00ed, proto\u017ee celer u\u017e s\u00e1m obsahuje dostatek vody.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Kv\u011bt\u00e1kov\u00e1 r\u00fd\u017ee s jarn\u00ed cibulkou a chilli.\n\n\n\nP\u0159\u00edloha z ko\u0159enov\u00e9 zeleniny\n\n\n\nToto pyr\u00e9 se pod\u00e1v\u00e1 tepl\u00e9 jako p\u0159\u00edloha z ko\u0159enov\u00e9 zeleniny k pe\u010den\u00e9 dr\u016fbe\u017ei, vep\u0159ov\u00e9mu nebo du\u0161en\u00e9mu masu. Celer se na n\u011b v\u00fdborn\u011b hod\u00ed d\u00edky pevn\u00e9 du\u017ein\u011b, kter\u00e1 v p\u00e1\u0159e zm\u011bkne, a sv\u00e9 zeleninov\u00e9 v\u016fni, dostate\u010dn\u011b jemn\u00e9 na to, aby ladila s vyzr\u00e1l\u00fdm s\u00fdrem.\n\n\n\nD\u016fle\u017eit\u00e9 jsou p\u0159edev\u0161\u00edm t\u0159i detaily: vyma\u010dk\u00e1n\u00ed vody po rozmixov\u00e1n\u00ed, pecorino nastrouhan\u00e9 t\u011bsn\u011b p\u0159ed pou\u017eit\u00edm a pokud mo\u017eno uzen\u00e1 paprika. Pro jemnou konzistenci vyb\u00edrejte celer, kter\u00fd je pevn\u00fd a vzhledem ke sv\u00e9 velikosti t\u011b\u017ek\u00fd. Pe\u010dliv\u011b odstra\u0148te silnou slupku i drobn\u00e9 ko\u0159\u00ednky, proto\u017ee i jedin\u00fd tuh\u00fd kousek naru\u0161\u00ed hladkost pyr\u00e9.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad tvo\u0159\u00ed celer, polovina bulvy o hmotnosti 300 a\u017e 400 g po o\u010di\u0161t\u011bn\u00ed, s jemnou zeleninovou chut\u00ed a p\u0159irozen\u00fdm obsahem vody. Nakr\u00e1jejte ho na stejn\u011b velk\u00e9 kousky, aby se uva\u0159ily rovnom\u011brn\u011b. V\u00fdb\u011br tuku je jednoduch\u00fd: l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje dod\u00e1 plnou rostlinnou chu\u0165, l\u017e\u00edce m\u00e1sla zase ml\u00e9\u010dnou jemnost. Zvolte jen jednu z t\u011bchto mo\u017enost\u00ed.\n\n\n\nPro zm\u011bnu: Pyr\u00e9 z pe\u010den\u00e9ho kv\u011bt\u00e1ku s mandlov\u00fdm m\u00e1slem.\n\n\n\nMlet\u00e1 paprika, dv\u011b l\u017ei\u010dky, nejl\u00e9pe uzen\u00e1, dod\u00e1 h\u0159ejivou chu\u0165, jemn\u00e9 zabarven\u00ed a hloubku. Pro jemn\u011bj\u0161\u00ed v\u00fdsledek lze pou\u017e\u00edt i neuzenou papriku. Su\u0161en\u00fd tymi\u00e1n, dv\u011b l\u017ei\u010dky, kter\u00fd m\u016f\u017eete nahradit oreganem nebo \u0161alv\u011bj\u00ed, podtrhne bylinn\u00e9 t\u00f3ny celeru. Keltsk\u00e9 mo\u0159sk\u00e9 soli p\u0159idejte zpo\u010d\u00e1tku jen \u0161petku, \u010dern\u00fd pep\u0159 dod\u00e1 jemnou pikantnost a d\u00e9le dozn\u00edvaj\u00edc\u00ed chu\u0165.\n\n\n\nPecorino, po\u0159\u00e1dn\u00e1 hrst \u010derstv\u011b nastrouhan\u00e9ho s\u00fdra, vyb\u00edrejte vyzr\u00e1l\u00e9 a dostate\u010dn\u011b such\u00e9. Kdy\u017e ho nastrouh\u00e1te t\u011bsn\u011b p\u0159ed pou\u017eit\u00edm, l\u00e9pe se v pyr\u00e9 rozpt\u00fdl\u00ed a zahust\u00ed ho, nenahrad\u00ed v\u0161ak vyma\u010dk\u00e1n\u00ed vody. \u010cerstv\u00e1 \u0161alv\u011bj, mal\u00e1 hrst jemn\u011b nakr\u00e1jen\u00e1 na posledn\u00ed chv\u00edli, si p\u0159i pou\u017eit\u00ed na ozdobu zachov\u00e1 svou v\u016fni. Vybaven\u00ed je jednoduch\u00e9: hrnec nebo parn\u00ed hrnec, ty\u010dov\u00fd mix\u00e9r nebo mal\u00fd kuchy\u0148sk\u00fd robot, \u0161krabka a \u010dist\u00e1 ut\u011brka bez v\u016fn\u011b prac\u00edho prost\u0159edku.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a pod\u00e1v\u00e1n\u00ed\n\n\n\nZ\u00e1sadn\u00ed je spr\u00e1vn\u00e9 uva\u0159en\u00ed: po 20 minut\u00e1ch v p\u00e1\u0159e mus\u00ed vidli\u010dka do celeru zajet bez odporu, jinak m\u016f\u017ee b\u00fdt pyr\u00e9 vl\u00e1knit\u00e9. Kdy\u017e ho p\u0159ed mixov\u00e1n\u00edm nech\u00e1te kr\u00e1tce odpa\u0159it, omez\u00edte mno\u017estv\u00ed p\u0159ebyte\u010dn\u00e9 vody. Rozhoduj\u00edc\u00ed krok p\u0159ich\u00e1z\u00ed pot\u00e9: pyr\u00e9 vlo\u017ete do \u010dist\u00e9, m\u00edrn\u011b navlh\u010den\u00e9 ut\u011brky a jakmile zchladne na vla\u017enou teplotu, opatrn\u011b ho vyma\u010dkejte. Tekutina odte\u010de a du\u017eina se zahust\u00ed. S\u00fdr p\u0159id\u00e1vejte p\u0159i nep\u0159\u00edli\u0161 vysok\u00e9 teplot\u011b, proto\u017ee p\u0159iveden\u00ed k varu po jeho p\u0159id\u00e1n\u00ed by mohlo zp\u016fsobit zrnitou konzistenci. Dosolujte opatrn\u011b, pecorino u\u017e samo pyr\u00e9 osol\u00ed.\n\n\n\nVyzkou\u0161ejte tak\u00e9: \u0160pen\u00e1t s kr\u00e9mem z pe\u010den\u00e9ho \u010desneku.\n\n\n\nZbyl\u00e9 pyr\u00e9 ulo\u017ete co nejd\u0159\u00edve do lednice v uzav\u0159en\u00e9 n\u00e1dob\u011b a brzy spot\u0159ebujte. Oh\u0159\u00edvejte ho zvolna ve vodn\u00ed l\u00e1zni nebo v mikrovlnn\u00e9 troub\u011b v kr\u00e1tk\u00fdch intervalech. Jedna porce obsahuje p\u0159ibli\u017en\u011b 83 kcal a 13 g \u010dist\u00fdch sacharid\u016f. Tato hodnota se m\u011bn\u00ed podle hmotnosti celeru a obvykle je ni\u017e\u0161\u00ed ne\u017e u bramborov\u00e9 ka\u0161e, nejde v\u0161ak o p\u0159\u00edsn\u011b ketogenn\u00ed pokrm. K pod\u00e1v\u00e1n\u00ed se hod\u00ed i du\u0161en\u00e9 \u017eampiony s hn\u011bdou \u0161\u0165\u00e1vou a lesn\u00ed v\u016fn\u00ed. \u010cerstvou \u0161alv\u011bj p\u0159idejte a\u017e nakonec spolu s trochou strouhan\u00e9ho s\u00fdra.\n\n\n\nDal\u0161\u00ed podobn\u00e1 j\u00eddla najdete mezi m\u00fdmi n\u00edzkosacharidov\u00fdmi recepty.\n\n\n\n\n\n\tCelerov\u00e9 pyr\u00e9\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t0.5 bulvy celeru (tedy p\u0159ibli\u017en\u011b 300 a\u017e 400 gram\u016f po o\u010di\u0161t\u011bn\u00ed)1 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho, nebo 1 l\u017e\u00edce m\u00e1sla)2 l\u017ei\u010dky papriky (mlet\u00e9, nejl\u00e9pe uzen\u00e9)2 l\u017ei\u010dky tymi\u00e1nu (su\u0161en\u00e9ho, nebo jin\u00fdch zelen\u00fdch bylinek, jako je oregano \u010di \u0161alv\u011bj)1 \u0161petka soli (keltsk\u00e9 mo\u0159sk\u00e9)1 \u0161petka pep\u0159e (\u010dern\u00e9ho)1 bonne hrst pecorina (\u010derstv\u011b nastrouhan\u00e9ho)Na ozdobu1 petite hrst \u0161alv\u011bje (\u010derstv\u00e9)\t\n\t\n\t\tRozkrojte bulvu celeru nap\u016fl. Odstra\u0148te ko\u0159enovou \u010d\u00e1st a jednu polovinu oloupejte. Druhou polovinu ulo\u017ete zakrytou do lednice.Nakr\u00e1jejte na stejn\u011b velk\u00e9 kousky a va\u0159te v p\u00e1\u0159e 20 minut. Pot\u00e9 nechte odpa\u0159it p\u0159ebyte\u010dnou vlhkost. Ty\u010dov\u00fdm mix\u00e9rem rozmixujte na pyr\u00e9. V t\u00e9to f\u00e1zi je pyr\u00e9 je\u0161t\u011b pom\u011brn\u011b vodnat\u00e9. Nejprve z n\u011bj vyma\u010dkejte tekutinu a pot\u00e9 ho zahust\u011bte.Vyma\u010dkejte pyr\u00e9 ve vlhk\u00e9 ut\u011brce. Rohy ut\u011brky p\u0159ehn\u011bte k sob\u011b, abyste ji uzav\u0159eli, a od roh\u016f tla\u010dte pyr\u00e9 proti l\u00e1tce. Tekutinu nechte vyt\u00e9kat do d\u0159ezu.Zahust\u011bte po\u0159\u00e1dnou hrst\u00ed m\u00edrn\u011b vyzr\u00e1l\u00e9ho, such\u00e9ho s\u00fdra. Nastrouhejte ho t\u011bsn\u011b p\u0159ed pou\u017eit\u00edm.Pod\u00e1vejte samotn\u00e9 nebo ozdoben\u00e9 trochou s\u00fdra nav\u00edc a \u010derstv\u011b nasekan\u00fdmi bylinkami. J\u00e1 jsem pou\u017eil \u0161alv\u011bj.\t\n\t\n\t\tSkv\u011bl\u00e9 jako v\u00e1no\u010dn\u00ed p\u0159\u00edloha!\nVybaven\u00ed: hrnec nebo parn\u00ed hrnec, (mal\u00fd) kuchy\u0148sk\u00fd robot nebo ty\u010dov\u00fd mix\u00e9r, \u0161krabka, ut\u011brka (\u010dist\u00e1 a lehce navlh\u010den\u00e1).\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200399","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=200399"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200399\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178521"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}