{"id":3166,"date":"2012-10-21T15:19:47","date_gmt":"2012-10-21T15:19:47","guid":{"rendered":"http:\/\/www.parnes.com\/wordpress\/index.php\/2012\/10\/21\/peters_kal_och_potatislada\/"},"modified":"2012-10-21T15:19:47","modified_gmt":"2012-10-21T15:19:47","slug":"peters_kal_och_potatislada","status":"publish","type":"post","link":"https:\/\/www.parnes.com\/blog\/index.php\/2012\/10\/21\/peters_kal_och_potatislada\/","title":{"rendered":"Recept: Peters k\u00e5lrot och potatisl\u00e5da"},"content":{"rendered":"<ul>\n<li>800g k\u00e5lrot&nbsp;<\/li>\n<li>8 medelstora potatisar&nbsp;<\/li>\n<li>1 l\u00f6k&nbsp;<\/li>\n<li>4 mor\u00f6tter&nbsp;<\/li>\n<li>2dl mj\u00f6lk&nbsp;<\/li>\n<li>1.5dl gr\u00e4dde&nbsp;<\/li>\n<li>salt<\/li>\n<li>peppar&nbsp;<\/li>\n<li>olivolja&nbsp;<\/li>\n<\/ul>\n<div>\n<ol>\n<li>Skala och sk\u00e4r k\u00e5lroten i bitar. Koka ca 20 min i saltat vatten tills de \u00e4r mjuka.&nbsp;<\/li>\n<li>Sk\u00e4r l\u00f6ken i halva skivor.&nbsp;<\/li>\n<li>Skiva den r\u00e5a potatisen tunt.&nbsp;<\/li>\n<li>Skala och skiva mor\u00f6tterna.&nbsp;<\/li>\n<li>Blanda gr\u00e4dde och mj\u00f6lk och salta och peppra riktligt.&nbsp;<\/li>\n<li>S\u00e4tt ugnen p\u00e5 200 grader.&nbsp;<\/li>\n<li>N\u00e4r k\u00e5lroten \u00e4r klar, h\u00e4ll av vattnet och mixa med en stavmixer.&nbsp;<\/li>\n<li>H\u00e4ll lite olja i en glasform.&nbsp;<\/li>\n<li>L\u00e4gg i h\u00e4lften av potatisen i ett lager.&nbsp;<\/li>\n<li>Lager med h\u00e4lften av l\u00f6ken.&nbsp;<\/li>\n<li>Lager med h\u00e4lften av mor\u00f6tterna.<\/li>\n<li>Salta och peppra. &nbsp;<\/li>\n<li>L\u00e4gg p\u00e5 all mosad k\u00e5lrot.&nbsp;<\/li>\n<li>Lager med resten av potatisen.&nbsp;<\/li>\n<li>Lager med resten av l\u00f6ken.&nbsp;<\/li>\n<li>Lager med resten av mor\u00f6tterna.&nbsp;<\/li>\n<li>G\u00f6r 4 -6 h\u00e5l ner till botten med en gaffel. H\u00e4ll \u00f6ver mj\u00f6lkgr\u00e4dden och t\u00e4pp igen h\u00e5len.&nbsp;<\/li>\n<li>Gr\u00e4dda i ugnen i ca 45 minuter.&nbsp;<\/li>\n<\/ol>\n<div>Voil\u00e1! Avnjut med en het tomatsalsa och gr\u00f6n sallad.&nbsp;<\/div>\n<\/div>\n<div><\/div>\n<div><a href=\"https:\/\/www.parnes.com\/blog\/assets_c\/2012\/10\/k\u00e5lrotpotatisl\u00e5da-2494.html\" onclick=\"window.open('https:\/\/www.parnes.com\/blog\/assets_c\/2012\/10\/k\u00e5lrotpotatisl\u00e5da-2494.html','popup','width=3264,height=2448,scrollbars=no,resizable=no,toolbar=no,directories=no,location=no,menubar=no,status=no,left=0,top=0'); return false\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.parnes.com\/blog\/assets_c\/2012\/10\/k\u00e5lrotpotatisl\u00e5da-thumb-450x337-2494.jpg\" width=\"450\" height=\"337\" alt=\"k\u00e5lrotpotatisl\u00e5da.JPG\" class=\"mt-image-center\" style=\"text-align: center; display: block; margin: 0 auto 20px;\" \/><\/a><\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>800g k\u00e5lrot&nbsp; 8 medelstora potatisar&nbsp; 1 l\u00f6k&nbsp; 4 mor\u00f6tter&nbsp; 2dl mj\u00f6lk&nbsp; 1.5dl gr\u00e4dde&nbsp; salt peppar&nbsp; olivolja&nbsp; Skala och sk\u00e4r k\u00e5lroten i bitar. Koka ca 20 min i saltat vatten tills de \u00e4r mjuka.&nbsp; Sk\u00e4r l\u00f6ken i halva skivor.&nbsp; Skiva den r\u00e5a potatisen tunt.&nbsp; Skala och skiva mor\u00f6tterna.&nbsp; Blanda gr\u00e4dde och mj\u00f6lk och salta och peppra &hellip; <a href=\"https:\/\/www.parnes.com\/blog\/index.php\/2012\/10\/21\/peters_kal_och_potatislada\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Recept: Peters k\u00e5lrot och potatisl\u00e5da<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3166","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=3166"}],"version-history":[{"count":0,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3166\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=3166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=3166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=3166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}