{"id":47624,"date":"2021-01-10T14:24:43","date_gmt":"2021-01-10T14:24:43","guid":{"rendered":"https:\/\/www.museum-aarschot.be\/hutsepot-eintopf-isabelle-verelst\/"},"modified":"2021-01-10T14:24:43","modified_gmt":"2021-01-10T14:24:43","slug":"hutsepot-eintopf-isabelle-verelst","status":"publish","type":"post","link":"https:\/\/www.museum-aarschot.be\/de\/hutsepot-eintopf-isabelle-verelst\/","title":{"rendered":"Hutsepot (Eintopf) | Isabelle Verelst"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"712\" src=\"https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-1024x712.jpg\" alt=\"\" class=\"wp-image-40984\" srcset=\"https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-1024x712.jpg 1024w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-300x208.jpg 300w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-768x534.jpg 768w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-1536x1067.jpg 1536w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-2048x1423.jpg 2048w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-973x676.jpg 973w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-508x353.jpg 508w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Isabelle Noppen Verelst und Pieter Van Kerckhoven (Foto: 1994)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zutaten:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2 <\/strong>Zwiebeln<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1,2 kg Lammschmorfleisch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2 <\/strong>Lauchstangen, in grobe St\u00fccke geschnitten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>7 <\/strong>rote und gelbe M\u00f6hren, in St\u00fccken<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4 <\/strong>R\u00fcbchen, wei\u00df und leicht violett, gesch\u00e4lt und in mittelgro\u00dfe St\u00fccke geschnitten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>400 g <\/strong>Rosenkohl<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 <\/strong>Wirsingbl\u00e4tter, ohne die harten \u00e4u\u00dferen Bl\u00e4tter und grob geschnitten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 dl Wei\u00dfwein<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 <\/strong>Lauch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 <\/strong>Sellerie<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 <\/strong>M\u00f6hre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 Knoblauchzehen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3 <\/strong>Zweige Thymian<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3 <\/strong>Lorbeer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">einige Kartoffeln in 4-mm-Scheiben<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">W\u00fcrfel H\u00fchnerbr\u00fche<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paprikapulver, Pfeffer, Meersalz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Petersilie<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zubereitung:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Butter in einem gro\u00dfen Topf in einer Mischung aus Butter und \u00d6l schmelzen lassen und das in 3 bis 4 cm gro\u00dfe St\u00fccke geschnittene Lammfleisch darin anbraten. Mit Meersalz und schwarzem Pfeffer bestreuen. Regelm\u00e4\u00dfig wenden. Das Fleisch wieder herausnehmen und im selben Topf kurz Zwiebel und Knoblauch d\u00fcnsten. Das Fleisch wieder in den Topf geben und mit dem 1 dl Wei\u00dfwein abl\u00f6schen. Wasser hinzuf\u00fcgen, bis das Fleisch gerade bedeckt ist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Das gewaschene und geschnittene Gem\u00fcse hinzuf\u00fcgen. 25 Minuten bei geschlossenem Deckel leise k\u00f6cheln lassen. Gelegentlich umr\u00fchren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Petersilie fein hacken. Den Topf aus dem Ofen nehmen und die Petersilie dar\u00fcberstreuen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Isabelle Noppen Verelst und Pieter Van Kerckhoven (Foto: 1994) Zutaten: 2 Zwiebeln 1,2 kg Lammschmorfleisch 2 Lauchstangen, in grobe St\u00fccke geschnitten 7 rote und gelbe M\u00f6hren, in St\u00fccken&#8230;<\/p>\n","protected":false},"author":2,"featured_media":40984,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-47624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.museum-aarschot.be\/de\/wp-json\/wp\/v2\/posts\/47624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.museum-aarschot.be\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.museum-aarschot.be\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/de\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/de\/wp-json\/wp\/v2\/comments?post=47624"}],"version-history":[{"count":0,"href":"https:\/\/www.museum-aarschot.be\/de\/wp-json\/wp\/v2\/posts\/47624\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/de\/wp-json\/wp\/v2\/media\/40984"}],"wp:attachment":[{"href":"https:\/\/www.museum-aarschot.be\/de\/wp-json\/wp\/v2\/media?parent=47624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/de\/wp-json\/wp\/v2\/categories?post=47624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/de\/wp-json\/wp\/v2\/tags?post=47624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}