{"id":2890,"date":"2013-04-26T15:07:11","date_gmt":"2013-04-26T15:07:11","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=2890"},"modified":"2024-04-27T12:41:20","modified_gmt":"2024-04-27T10:41:20","slug":"crema-de-carbassa-i-pastanagues","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/crema-de-calabaza-y-zanahorias\/","title":{"rendered":"Crema de Carbassa i Pastanagues"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Avui Carmen al Forner d&#039;Alella ens prepara una recepta deliciosa com \u00e9s aquesta Crema de Carbassa i Pastanaga, un plat que destaca per la senzillesa, \u00e9s molt f\u00e0cil de preparar i el resultat \u00e9s espectacular. A nosaltres ens agrada posar-li una mica de formatge ratllat perqu\u00e8 li doni una mica m\u00e9s de sabor. Esperem que us agradi.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Crema de Carbassa i Pastanagues\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/o4UA-3M-4Oc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 grs. Carabassa<\/li>\n\n\n\n<li>500 grs. Pastanagues<\/li>\n\n\n\n<li>100 grs. Mantega<\/li>\n\n\n\n<li>2 gla\u00e7ons de Caldo de Pollastre<\/li>\n\n\n\n<li>1.500 ml. Aigua<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Pebre Negre<\/li>\n\n\n\n<li>Ensopegades de Pa Torrat<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00c9s important posar la mateixa quantitat de Carbassa i de Pastanaga<\/li>\n\n\n\n<li>Traiem la pell de la carbassa i traiem la pell de la pastanaga. Rentem les verdures i les tallarem a trossos no massa grans.<\/li>\n\n\n\n<li>En cassola gran posarem la mantega i quan estigui fosa afegirem la carbassa i les pastanagues, els donarem unes voltes perqu\u00e8 vagin agafant el sabor de la mantega.<\/li>\n\n\n\n<li>Hi afegirem l&#039;aigua. Hem posat de moment un litre d&#039;aigua ja que ha de cobrir les verdures, hi posarem els dos gla\u00e7ons de brou de pollastre, el pebre negre i una mica de sal, tenint en compte que els gla\u00e7ons de brou ja porten sal.<\/li>\n\n\n\n<li>Podem substituir els gla\u00e7ons de brou i posar al seu lloc brou de pollastre.<\/li>\n\n\n\n<li>Deixeu-ho coure uns 20\/25 minuts fins que les verdures quedin toves.<\/li>\n\n\n\n<li>Amb un batedor el\u00e8ctric, ho triturarem fins que ens quedi una crema molt fina. Hi afegirem aigua i sal, si cal.<\/li>\n\n\n\n<li>El podem servir acompanyat d&#039;unes ensopegades de pa torrat i formatge ratllat.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Us aconsello que veieu el v\u00eddeo per a una millor comprensi\u00f3 de tot all\u00f2 explicat. <\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy Carmen en el Forner de Alella nos prepara una deliciosa receta como es esta Crema de Calabaza y Zanahoria, un plato que destaca por la sencillez, es muy f\u00e1cil de preparar y el resultado es espectacular. A nosotros nos gusta ponerle un poquito de queso rallado para que le d\u00e9 un poquito m\u00e1s de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[19],"tags":[2397,2398,2577],"class_list":["post-2890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-como-preparar-crema-de-calabaza","tag-crema-de-calabaza","tag-crema-de-calabaza-y-zanahorias"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/2890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=2890"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/2890\/revisions"}],"predecessor-version":[{"id":11105,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/2890\/revisions\/11105"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11095"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=2890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=2890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=2890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}