{"id":179975,"title":"Piure de p\u0103st\u00e2rnac","modified":"2026-10-03T00:43:04+02:00","plain":"Un piure de p\u0103st\u00e2rnac f\u0103r\u0103 cartofi, delicat \u0219i cremos, \u00eembog\u0103\u021bit cu ulei de m\u0103sline sau unt.\n\n\n\nP\u0103st\u00e2rnacul pasat r\u0103m\u00e2ne cremos \u0219i u\u0219or dulceag, cu gustul rotunjit de uleiul de m\u0103sline fructat sau de unt. Acest piure mizeaz\u0103 pe esen\u021bial, f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103 \u0219i f\u0103r\u0103 cartofi, pentru a l\u0103sa s\u0103 se exprime gustul p\u0103m\u00e2ntiu al r\u0103d\u0103cinoasei. Se prepar\u0103 \u00een 25 de minute, dintre care 20 de minute de fierbere \u00een ap\u0103 sau la abur. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de feluri de m\u00e2ncare keto.\n\n\n\nCe este piureul de p\u0103st\u00e2rnac?\n\n\n\nPiureul de p\u0103st\u00e2rnac se ob\u021bine din p\u0103st\u00e2rnac fiert \u0219i apoi pasat, f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103 \u0219i f\u0103r\u0103 cartofi. Aceast\u0103 variant\u0103 mizeaz\u0103 pe esen\u021bial pentru a pune \u00een valoare gustul u\u0219or dulceag al r\u0103d\u0103cinoasei \u0219i aroma sa p\u0103m\u00e2ntie. Baza const\u0103 \u00een 150 g de p\u0103st\u00e2rnac, 2 linguri de ulei de m\u0103sline extravirgin sau de unt, un praf de sare \u0219i unul de piper negru proasp\u0103t m\u0103cinat.\n\n\n\nBuc\u0103\u021bile se fierb \u00een ap\u0103 sau la abur \u00eenainte de a fi pasate. Textura poate r\u0103m\u00e2ne rustic\u0103, cu mici buc\u0103\u021bele, sau poate deveni fin\u0103 cu ajutorul unui blender vertical, iar pu\u021bin lapte de migdale simplu sub\u021biaz\u0103 piureul doar dac\u0103 este nevoie. O por\u021bie con\u021bine 144 de calorii, 17 g de carbohidra\u021bi ne\u021bi, 9 g de fibre \u0219i 3 g de gr\u0103simi: o alternativ\u0103 f\u0103r\u0103 cartofi pentru o alimenta\u021bie cu un aport moderat de carbohidra\u021bi.\n\n\n\nDe \u00eencercat \u0219i: Carpaccio rapid de vit\u0103.\n\n\n\nOrigine \u0219i sezon\n\n\n\nAcest piure face parte din marea familie a re\u021betelor de legume preparate acas\u0103: un ingredient de sezon, o g\u0103tire bl\u00e2nd\u0103, o asezonare simpl\u0103 \u0219i pasare. P\u0103st\u00e2rnacul se g\u0103se\u0219te u\u0219or la aprozare, \u00een pie\u021bele produc\u0103torilor \u0219i la raionul de fructe \u0219i legume, mai ales toamna \u0219i iarna.\n\n\n\nP\u0103st\u00e2rnacul are un gust suficient de pronun\u021bat \u00eenc\u00e2t sarea \u0219i piperul s\u0103 fie de ajuns, dar se potrive\u0219te \u0219i cu c\u00e2teva condimente. Salvia \u0219i cimbrul \u00eei dau un accent ierbos, boiaua aduce o not\u0103 dulce \u0219i coloreaz\u0103 u\u0219or piureul, iar chimionul \u0219i coriandrul ofer\u0103 note mai calde \u0219i citrice. Alege\u021bi una dintre aceste direc\u021bii, \u00een loc s\u0103 le combina\u021bi pe toate.\n\n\n\nIngredientele principale\n\n\n\nP\u0103st\u00e2rnacul este ingredientul central, aici \u00een cantitate de 150 g. Alege\u021bi r\u0103d\u0103cini ferme, de dimensiuni mici sau medii: se g\u0103tesc uniform \u0219i sunt mai pu\u021bin fibroase. La p\u0103st\u00e2rnacii mari, verifica\u021bi miezul dup\u0103 t\u0103iere \u0219i \u00eendep\u0103rta\u021bi orice por\u021biune central\u0103 tare, pe care nici mixarea nu o va \u00eenmuia.\n\n\n\n\u00cen aceea\u0219i not\u0103: Piure de r\u0103d\u0103cin\u0103 de \u021belin\u0103.\n\n\n\nCele 2 linguri de ulei de m\u0103sline extravirgin aduc cremozitate \u0219i o not\u0103 fructat\u0103, fiind \u00eencorporate c\u00e2t p\u0103st\u00e2rnacul este \u00eenc\u0103 fierbinte. Untul, \u00een aceea\u0219i cantitate \u0219i de preferat din lapte de la vaci hr\u0103nite cu iarb\u0103, \u00eenlocuie\u0219te uleiul, f\u0103r\u0103 a fi ad\u0103ugat pe l\u00e2ng\u0103 acesta. Pu\u021bin lapte de migdale simplu \u0219i ne\u00eendulcit sub\u021biaz\u0103 un piure prea gros, un praf de sare de mare \u00eei pune gustul \u00een valoare, iar unul de piper negru \u00eei d\u0103 un plus de caracter.\n\n\n\nDou\u0103 combina\u021bii de condimente pot aromatiza piureul. Prima asociaz\u0103 0,5 linguri\u021b\u0103 de salvie uscat\u0103, 0,5 linguri\u021b\u0103 de cimbru uscat \u0219i 1 linguri\u021b\u0103 de boia; a doua combin\u0103 0,5 linguri\u021b\u0103 de chimion m\u0103cinat \u0219i 0,5 linguri\u021b\u0103 de coriandru m\u0103cinat. \u00cen ambele cazuri, condimentele se adaug\u0103 dup\u0103 pasare, odat\u0103 ce a\u021bi ob\u021binut textura dorit\u0103.\n\n\n\nSfaturi tehnice \u0219i servire\n\n\n\nPasul esen\u021bial are loc \u00eenainte de pasare: p\u0103st\u00e2rnacul trebuie s\u0103 fie fiert p\u00e2n\u0103 \u00een centru \u0219i apoi bine scurs, fierberea ocup\u00e2nd 20 de minute din cele 25 de minute \u00een total. V\u00e2rful unui cu\u021bit trebuie s\u0103 intre u\u0219or \u00een cea mai mare bucat\u0103, iar pulpa s\u0103 se zdrobeasc\u0103 f\u0103r\u0103 rezisten\u021b\u0103. \u00cencorpora\u021bi uleiul sau untul, sarea \u0219i piperul c\u00e2t p\u0103st\u00e2rnacul este \u00eenc\u0103 fierbinte: pasarea manual\u0103 d\u0103 o textur\u0103 rustic\u0103, iar un blender vertical ofer\u0103 un rezultat fin. Ad\u0103uga\u021bi laptele de migdale doar dup\u0103 ce verifica\u021bi consisten\u021ba; nu este necesar dac\u0103 piureul este deja cremos \u0219i nu v\u0103 baza\u021bi pe blender pentru a \u00eenmuia un miez lemnos.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i stil: Orez de conopid\u0103 cu ceap\u0103 verde \u0219i ardei iute.\n\n\n\nAcest piure se potrive\u0219te cu ciuperci trase la tigaie, pui fript \u00een stil vietnamez la air fryer, curcan, un file de pe\u0219te la air fryer sau carne de scoici Saint-Jacques, sosurile prea bogate masc\u00e2ndu-i gustul. Resturile se p\u0103streaz\u0103 \u00eentr-un recipient etan\u0219, de preferat 3 zile, sau se congeleaz\u0103 \u00een por\u021bii mici. Dup\u0103 decongelare se poate separa pu\u021bin\u0103 ap\u0103; amesteca\u021bi bine la re\u00eenc\u0103lzire, ad\u0103ug\u00e2nd pu\u021bin lapte de migdale doar dac\u0103 piureul s-a \u00eengro\u0219at.\n\n\n\nPentru alte idei cu pu\u021bini carbohidra\u021bi, r\u0103sfoi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tPiure de p\u0103st\u00e2rnac\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g de p\u0103st\u00e2rnac2 linguri de ulei de m\u0103sline extravirgin1 strop de lapte de migdale1 v\u00e2rf de cu\u021bit de sare de mare celtic\u01031 v\u00e2rf de cu\u021bit de piper negru (proasp\u0103t m\u0103cinat)Varianta \u201eeuropean\u0103\u201d0.5 linguri\u021b\u0103 de salvie (uscat\u0103)0.5 linguri\u021b\u0103 de cimbru (uscat)1 linguri\u021b\u0103 de boia de ardeiVarianta \u201eoriental\u0103\u201d0.5 linguri\u021b\u0103 de semin\u021be de chimion (m\u0103cinate)0.5 linguri\u021b\u0103 de semin\u021be de coriandru (m\u0103cinate)\t\n\t\n\t\tCur\u0103\u021ba\u021bi p\u0103st\u00e2rnacul de coaj\u0103. T\u0103ia\u021bi-l \u00een buc\u0103\u021bi.Fierbe\u021bi \u00een ap\u0103 sau g\u0103ti\u021bi la abur timp de 20 de minute.Dup\u0103 fierbere, scurge\u021bi, zdrobi\u021bi \u0219i pasa\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un piure, ad\u0103ug\u00e2nd pu\u021bin ulei (sau unt), sare \u0219i piper dup\u0103 gust.\u00cen func\u021bie de consisten\u021b\u0103, ad\u0103uga\u021bi lapte de migdale dac\u0103 este nevoie. Probabil \u00eens\u0103 c\u0103 nu va fi necesar. Piureul este \u00een mod natural mult mai pu\u021bin dens dec\u00e2t un piure de cartofi.Ad\u0103uga\u021bi ierburi aromatice \u0219i condimente dup\u0103 preferin\u021b\u0103.\t\n\t\n\t\tUstensile: cr\u0103ticioar\u0103 sau aparat mic de g\u0103tit la abur, blender vertical, cur\u0103\u021b\u0103tor de legume\/cu\u021bit mic.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/179975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=179975"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/179975\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178420"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=179975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=179975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=179975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}