![\"parmentier-de-boudin-noir\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/06\/parmentier-de-boudin-noir-1.jpg?resize=300%2C300\" "\\"parmentier-de-boudin-noir\\"")
<\/p>\nUne version revisit\u00e9e du fameux hachis Parmentier : ici on remplace la viande hach\u00e9 par du boudin noir. C’est d\u00e9licieux et facile \u00e0 pr\u00e9parer. R\u00e9galez-vous !<\/p>\n
<\/p>\n
Ingr\u00e9dients<\/strong> 1 kg de pommes de terre 20 g de chapelure 1.Faire cuire les pommes de terre et le c\u00e9leri dans de l’eau bouillante sal\u00e9e (au gros sel de Gu\u00e9rande). 3.D\u00e9couper le boudin en tranche et le faire sauter dans une po\u00eale avec de l’huile d’arachide. Retirer la peau. Une version revisit\u00e9e du fameux hachis Parmentier : ici on remplace la viande hach\u00e9 par du boudin noir. C’est d\u00e9licieux et facile \u00e0 pr\u00e9parer. R\u00e9galez-vous ! Ingr\u00e9dients 400 g de boudin noir 2 cl d’huile d’arachide 1 kg de pommes de terre 200 g de c\u00e9leri branche 1 pinc\u00e9e de gros sel de Gu\u00e9rande 20 […]<\/p>\n","protected":false},"author":18,"featured_media":3069,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[27,218],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/parmentier-de-boudin-noir-1.jpg?fit=300%2C300","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1587,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/01\/1587-hachis-parmentier\/","url_meta":{"origin":1576,"position":0},"title":"Hachis parmentier","date":"1 juin 2010","format":false,"excerpt":"Un grand classique de la cuisine !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/hachis-parmentier-1.jpg?fit=375%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1583,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/06\/1583-un-delice-de-parmentier\/","url_meta":{"origin":1576,"position":1},"title":"Un d\u00e9lice de Parmentier","date":"6 juin 2010","format":false,"excerpt":"Parmentier de boudin noir, pommes reinettes et galettes de quinoa... un joli plat o\u00f9 se m\u00e9langent \u00e0 merveille des saveurs sucr\u00e9es, sal\u00e9es et \u00e9pic\u00e9es. R\u00e9galez-vous ! Ingr\u00e9dients 500g de boudin noir 400g de pommes reinettes 200g de farine de quinoa 20cl de lait 10cl de cr\u00e8me fra\u00eeche 1 jaune d'\u0153uf\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2253,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/11\/10\/2253-endives-a-la-bechamel\/","url_meta":{"origin":1576,"position":2},"title":"Endives \u00e0 la b\u00e9chamel","date":"10 novembre 2010","format":false,"excerpt":"Compl\u00e8tement de saison : endives au jambon \u00e0 la sauce b\u00e9chamel. D\u00e9licieux plat complet !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/11\/endives-a-la-bechamel-1.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1480,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/17\/1480-crumble-au-boudin-noir-et-aux-pommes\/","url_meta":{"origin":1576,"position":3},"title":"Crumble au boudin noir et aux pommes","date":"17 mai 2010","format":false,"excerpt":"Quelques pommes, un morceau de boudin, un peu de p\u00e2te \u00e0 crumble et le tour est jou\u00e9...","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/crumble-au-boudin-noir-et-aux-pommes-1.jpg?fit=500%2C435&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":752,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/21\/752-quiche-au-saumon-et-aux-epinards\/","url_meta":{"origin":1576,"position":4},"title":"Quiche au saumon et aux \u00e9pinards","date":"21 octobre 2009","format":false,"excerpt":"C\u2019est bon \u00e0 tomber par terre ! Et tout simple \u00e0 faire.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/quiche-saumon-epinards-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1335,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/04\/03\/1335-pate-de-paques\/","url_meta":{"origin":1576,"position":5},"title":"P\u00e2t\u00e9 de P\u00e2ques","date":"3 avril 2010","format":false,"excerpt":"Dans le Berry, \u00e0 P\u00e2ques, il est de tradition de d\u00e9guster un p\u00e2t\u00e9 pr\u00e9par\u00e9 avec diverses viandes, des \u00e9pices et des herbes, et garni d'\u0153ufs durs dans un enrobage de p\u00e2te feuillet\u00e9e bien dor\u00e9e. Voici la recette de P\u00e2t\u00e9 de P\u00e2ques berrichon revisit\u00e9e mais pas en moins bonne ! R\u00e9galez-vous\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/04\/pate-de-paques.jpg?fit=860%2C645&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1576"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1576"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1576\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3069"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1576"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n
<\/br>
\n400 g de boudin noir
\n2 cl d’huile d’arachide<\/p>\n
\n200 g de c\u00e9leri branche
\n1 pinc\u00e9e de gros sel de Gu\u00e9rande
\n20 cl de lait entier
\n50 g de beurre
\n1 pinc\u00e9e de noix de Muscade<\/p>\n
\n
<\/br>
<\/br>
\nPr\u00e9paration<\/strong><\/p>\n
\n2.Une fois cuits, les \u00e9goutter et passer au presse pur\u00e9e. Ajouter le lait entier chaud, le beurre en morceaux et une pinc\u00e9e de noix de Muscade.<\/p>\n
\n4.Disposer le boudin au fond d’un plat \u00e0 gratin beurr\u00e9. Couvrir de pur\u00e9e et saupoudrer de chapelure.
\n5.Faire gratiner au four et servir aussit\u00f4t.<\/p>\n","protected":false},"excerpt":{"rendered":"