[{"data":1,"prerenderedAt":126},["ShallowReactive",2],{"recipe-geschmorter-chicoree":3,"offline-recipe-geschmorter-chicoree":7,"recipe-recommendations-geschmorter-chicoree":80},{"id":4,"title":5,"author":6,"bakingTime":7,"beverageTypes":7,"body":8,"cookingTime":15,"cuisines":7,"description":16,"dessertTypes":7,"diets":17,"difficulty":19,"dishTypes":7,"extension":20,"gallery":7,"image":21,"ingredients":24,"instructions":61,"lastCookedAt":65,"legacyId":66,"mainIngredients":67,"mealTypes":7,"meta":69,"navigation":70,"pairingSlugs":7,"path":71,"preparationMethods":7,"preparationTime":15,"publishedAt":65,"recipeArea":72,"restingTime":7,"seasons":7,"seo":73,"servingUnit":74,"servings":75,"slug":76,"stem":77,"tags":7,"totalTime":78,"__hash__":79},"recipes\u002Frecipes\u002Fgeschmorter-chicoree.md","Geschmorter Chicorée","Kristina",null,{"type":9,"value":10,"toc":11},"minimark",[],{"title":12,"searchDepth":13,"depth":13,"links":14},"",3,[],"30","Geschmorter Chicorée in einer Mandarinen-Butter-Reduktion mit Rosmarin und Chili, serviert mit gerösteten Walnüssen und Granatapfelkernen.",[18],"vegan","mittel","md",{"src":22,"alt":23},"\u002Fimages\u002Fgeschmorter-chicoree-15bc297b.jpg","Geschmorter Chicorée mit Granatapfelkernen und gehackten Nüssen auf einem Teller",[25,29,32,35,37,41,43,47,50,53,55,57,59],{"amount":26,"unit":27,"name":28},100,"g","Walnüsse",{"amount":30,"name":31},1,"kleine rote Chilischote",{"amount":33,"name":34},2,"Schalotten",{"amount":30,"name":36},"Knoblauchzehe",{"amount":38,"unit":39,"name":40},4,"EL","Butter",{"amount":30,"unit":39,"name":42},"brauner Zucker",{"amount":44,"unit":45,"name":46},400,"ml","frisch gepressten Mandarinensaft",{"amount":30,"unit":48,"name":49},"Zweig","Rosmarin",{"amount":51,"name":52},6,"Chicorée",{"amount":30,"name":54},"Mandarine",{"name":56},"Salz, Pfeffer",{"amount":30,"name":58},"Granatapfel",{"name":60},"Rosmarin zum Bestreuen",[62,63,64],"Walnüsse grob hacken, anrösten. Chili halbieren, entkernen und fein schneiden. Schalotten und Knoblauch fein würfeln. Butter in einer Pfanne erhitzen, Schalotten und Knoblauch darin glasig dünsten. Zucker überstreuen und schmelzen lassen, mit Mandarinensaft ablöschen, Rosmarin einlegen. Offen etwa um die Hälfte einkochen lassen. Chicorée Stauden jeweils halbieren und den harten Strunk keilförmig herausschneiden. Mandarine heiß waschen, trocken tupfen und in Scheiben schneiden.","Chicorée und Chili zur Mandarinenbutter geben, unter Wenden darin leicht bissfest dünsten, mit Salz und Pfeffer abschmecken. Dann Flüssigkeit offen bei starker Hitze weiter einkochen lassen, bis die Reduktion den Chicorée leicht glänzend umhüllt. Mandarinenscheiben zugeben und kurz durchschwenken.","Granatapfelkerne auslösen. 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