![\"hachis-parmentier\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/06\/hachis-parmentier-1.jpg?resize=375%2C500\" "\\"hachis-parmentier\\"")
<\/p>\nLe hachis Parmentier est un grand classique de la cuisine, simple \u00e0 r\u00e9aliser ! Economique et familial, il est toujours appr\u00e9ci\u00e9. <\/p>\n
<\/p>\n
Ingr\u00e9dients<\/strong> Pour le hachis<\/em> 100 g de gruy\u00e8re r\u00e2p\u00e9 <\/br> 1.Eplucher les pommes de terre et les faire cuire \u00e0 l’eau sal\u00e9e jusqu\u2019\u00e0 ce qu\u2019elles soient bien tendres. Ensuite, les \u00e9goutter et les passer au presse pur\u00e9e. Ajouter le beurre, le lait et la cr\u00e8me fra\u00eeche. Saler, poivrer et assaisonner d’une pinc\u00e9e de muscade. M\u00e9langer rapidement.<\/p>\n 2.Nettoyer et couper la carotte en brunoise tr\u00e8s fine. Nettoyer et faire \u00e9mincer l’oignon, l’\u00e9chalote et les gousses d’ail. 5.Pr\u00e9chauffer le four \u00e0 180\u00b0C. Un grand classique de la cuisine !<\/p>\n","protected":false},"author":18,"featured_media":3071,"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":[128,218,282],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/hachis-parmentier-1.jpg?fit=375%2C500","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1576,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/03\/1576-parmentier-de-boudin-noir\/","url_meta":{"origin":1587,"position":0},"title":"Parmentier de boudin noir","date":"3 juin 2010","format":false,"excerpt":"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\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/parmentier-de-boudin-noir-1.jpg?fit=300%2C300&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1266,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/03\/17\/1266-colcannon-irlandais\/","url_meta":{"origin":1587,"position":1},"title":"Colcannon irlandais","date":"17 mars 2010","format":false,"excerpt":"Aujourd'hui, 17 mars, c'est la f\u00eate nationale irlandaise ou la Saint-Patrick. L\u2019occasion parfaite pour (re)d\u00e9couvrir la cuisine typique de ce pays celtique. Nous vous proposons donc de d\u00e9guster le Colcannon, une sp\u00e9cialit\u00e9 traditionnelle irlandaise. C'est un plat \u00e9conomique et facile \u00e0 faire. Il est pr\u00e9par\u00e9 \u00e0 la base d'une pur\u00e9e\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/03\/colcannon-1.jpg?fit=500%2C313&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":467,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/18\/467-crevettes-a-lail-et-au-persil\/","url_meta":{"origin":1587,"position":2},"title":"Crevettes \u00e0 l’ail et au persil","date":"18 ao\u00fbt 2009","format":false,"excerpt":"Des crevettes parfaites pour \u00eatre grignot\u00e9es \u00e0 l'ap\u00e9ritif ou en entr\u00e9e. Ingr\u00e9dients (pour 4 personnes) 1 dl d'huile d'olive 1 cuill\u00e8re \u00e0 soupe de beurre 750 g de crevettes moyennes fra\u00eeche 3 gousses d'ail hach\u00e9 jus de 1,5 citron 1 cuill\u00e8re \u00e0 soupe de persil plat frais hach\u00e9 sel, poivre\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/crevette-au-persil-et-ail-1.jpg?fit=500%2C332&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":73,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/18\/73-moussaka-a-lagneau\/","url_meta":{"origin":1587,"position":3},"title":"Moussaka \u00e0 l’agneau","date":"18 mai 2009","format":false,"excerpt":"Un plat grec d\u00e9licieux !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/moussaka_agneau-1.jpg?fit=500%2C483&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":602,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/09\/29\/602-veloute-de-potiron\/","url_meta":{"origin":1587,"position":4},"title":"Velout\u00e9 de potiron","date":"29 septembre 2009","format":false,"excerpt":"Un d\u00e9licieux velout\u00e9 qui fera le bonheur de tous.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/09\/veloute-de-potiron-1.jpg?fit=500%2C334&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1850,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/15\/1850-boeuf-bourguignon-a-la-cocotte-minute\/","url_meta":{"origin":1587,"position":5},"title":"B\u0153uf bourguignon \u00e0 la Cocotte minute","date":"15 juillet 2010","format":false,"excerpt":"Le succ\u00e8s \u00e0 table est garanti !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/boeuf-bourguignon-1.jpg?fit=333%2C500&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1587"}],"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=1587"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1587\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3071"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1587"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n
<\/br>
\nPour la pur\u00e9e<\/em>
\n1 kg de pommes de terre
\n20 cl de lait
\n1 cuill\u00e8re \u00e0 soupe de cr\u00e8me fra\u00eeche
\n50 g de beurre
\nsel, poivre
\nmuscade (facultatif)<\/p>\n
\n500 g de b\u0153uf hach\u00e9
\n1 oignon
\n1 \u00e9chalote
\n2 gousses d’ail
\n1 carotte
\n25 g de beurre
\nsel, poivre
\nherbes de Provence<\/p>\n
\npersil<\/p>\n
<\/br>
\nPr\u00e9paration<\/strong><\/p>\n
\n3.Faire revenir 1 minute les morceaux de carotte dans le beurre puis ajouter l’oignon, l’ail et l’\u00e9chalote. Laisser encore 1 minute.
\n4.Rajouter la viande. Saler, poivrer, assaisonner d’herbes de Provence et laisser cuire 10 minutes en remuant.<\/p>\n
\n6.Disposer la viande dans un plat \u00e0 gratin et recouvrir de pur\u00e9e. Terminer avec le fromage r\u00e2p\u00e9.
\n7.Passer au four 10 minutes.
\n8.D\u00e9corer de persil hach\u00e9 et servir aussit\u00f4t.<\/p>\n","protected":false},"excerpt":{"rendered":"