{"id":5542,"date":"2018-03-13T08:57:33","date_gmt":"2018-03-13T07:57:33","guid":{"rendered":"http:\/\/taste-italy.be\/?p=5542"},"modified":"2018-03-13T08:57:33","modified_gmt":"2018-03-13T07:57:33","slug":"venkel-in-de-oven","status":"publish","type":"post","link":"https:\/\/taste-italy.be\/agenda\/2018\/03\/13\/venkel-in-de-oven\/","title":{"rendered":"Venkel in de oven"},"content":{"rendered":"<p><strong>Niveau<\/strong>: gemiddeld<br \/>\n<strong>Personen<\/strong>: 2 \u00e0 4 personen<br \/>\n<strong>Tijd<\/strong>: 30 min<\/p>\n<p><strong>Ingredi\u00ebnten<\/strong>:<\/p>\n<ul>\n<li>1 venkel<\/li>\n<li>1 wortel<\/li>\n<li>champignons<\/li>\n<li>1 teentje look<\/li>\n<li>peterselie<\/li>\n<li>olijfolie<\/li>\n<li>peper<\/li>\n<li>zout<\/li>\n<\/ul>\n<p>Snijd de venkel in vier en kook 8 \u00e0 10 min. in gezouten water.<br \/>\nLaat afkoelen en snijd in fijne schijven\u00a0en leg ze in een ongeoliede ovenschaal.<br \/>\nSnijd de wortel in fijne staafjes van 2 centimeter lang.<br \/>\nBak\u00a0de gesnipperde look, champignons en peterselie aan in olie, voeg de wortelstaafjes toe, en kruiden\u00a0met peper en zout.<br \/>\nLaat 5 minuten garen al roerend op zacht vuur.<br \/>\nPlaats op een schaal met\u00a0boterham papier in een voorverwarmde oven op 180\u00b0 gedurende 15 min. om een goudkleurige korst\u00a0te bekomen.<\/p>\n<p><a href=\"http:\/\/taste-italy.be\/lid-worden\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4744 size-full\" src=\"http:\/\/taste-italy.be\/wp-content\/uploads\/2018\/02\/BANNER-lidworden.jpg\" alt=\"\" width=\"1012\" height=\"377\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Niveau: gemiddeld Personen: 2 \u00e0 4 personen Tijd: 30 min Ingredi\u00ebnten: 1 venkel 1 wortel champignons 1 teentje look peterselie olijfolie peper zout Snijd de venkel in vier en kook 8 \u00e0 10 min. in gezouten water. Laat afkoelen en snijd in fijne schijven\u00a0en leg ze in een ongeoliede ovenschaal. Snijd de wortel in fijne [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":5543,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[21],"tags":[579,580,432,581],"class_list":["post-5542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cibo","tag-al-forno","tag-finocchi","tag-recept","tag-venkel"],"_links":{"self":[{"href":"https:\/\/taste-italy.be\/agenda\/wp-json\/wp\/v2\/posts\/5542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taste-italy.be\/agenda\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taste-italy.be\/agenda\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taste-italy.be\/agenda\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/taste-italy.be\/agenda\/wp-json\/wp\/v2\/comments?post=5542"}],"version-history":[{"count":0,"href":"https:\/\/taste-italy.be\/agenda\/wp-json\/wp\/v2\/posts\/5542\/revisions"}],"wp:attachment":[{"href":"https:\/\/taste-italy.be\/agenda\/wp-json\/wp\/v2\/media?parent=5542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taste-italy.be\/agenda\/wp-json\/wp\/v2\/categories?post=5542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taste-italy.be\/agenda\/wp-json\/wp\/v2\/tags?post=5542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}