![\"puree-de-marrons\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/10\/puree-de-marrons-1.jpg?resize=400%2C300\" "\\"puree-de-marrons\\"")
<\/p>\nUne pur\u00e9e \u00e0 d\u00e9guster telle quelle ou sur des fonds de tartelettes autour d’un gibier, d’une dinde ou d’un r\u00f4ti de porc.<\/p>\n
<\/p>\n
Ingr\u00e9dients<\/strong><\/p>\n 1kg de ch\u00e2taignes Pr\u00e9paration<\/strong><\/p>\n 1.Eplucher les marrons. Une pur\u00e9e \u00e0 d\u00e9guster telle quelle ou sur des fonds de tartelettes autour d’un gibier, d’une dinde ou d’un r\u00f4ti de porc. Ingr\u00e9dients 1kg de ch\u00e2taignes 50 g de beurre 3 c \u00e0 s de cr\u00e8me fra\u00eeche Pr\u00e9paration 1.Eplucher les marrons. 2.Les couvrir d’eau sal\u00e9e bouillante et les laisser cuire pendant environ 35 min. 3.A […]<\/p>\n","protected":false},"author":18,"featured_media":3110,"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],"tags":[53,225],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/puree-de-marrons-1.jpg?fit=400%2C300","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1688,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/26\/1688-puree-de-feves-fraiches\/","url_meta":{"origin":2060,"position":0},"title":"Pur\u00e9e de f\u00e8ves fra\u00eeches","date":"26 juin 2010","format":false,"excerpt":"Simplissime, surprenant et d\u00e9licat en bouche : une pur\u00e9e fra\u00eeche qui \u00e9voque de la cuisine orientale ou m\u00e9diterran\u00e9enne pour faire le plein de vitamines. A d\u00e9guster sur des tartines grill\u00e9es et frott\u00e9es \u00e0 l'ail, c'est encore meilleur ! Ingr\u00e9dients (pour 4 personnes) 2 kg de f\u00e8ves fra\u00eeches 50 g 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\/puree-de-feves-fraiches-1.jpg?fit=400%2C300&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1587,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/01\/1587-hachis-parmentier\/","url_meta":{"origin":2060,"position":1},"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":2083,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/10\/2083-gateau-aux-marrons\/","url_meta":{"origin":2060,"position":2},"title":"G\u00e2teau aux marrons","date":"10 octobre 2010","format":false,"excerpt":"Un g\u00e2teau tr\u00e8s moelleux, pour ceux qui aime les ch\u00e2taignes, il est un pur bonheur ! D\u2019une saveur d\u00e9licate, mais \u00e9tant tr\u00e8s riche, il conviendra de le servir \u00e0 la fin d\u2019un repas l\u00e9ger ! Ingr\u00e9dients 2 c \u00e0 s de ma\u00efzena 1 c \u00e0 c de levure chimique 3\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/gateau-aux-marrons-1.jpg?fit=600%2C548&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":816,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/11\/15\/816-veloute-courge-muscade-chataignes\/","url_meta":{"origin":2060,"position":3},"title":"Velout\u00e9 courge muscade \/ ch\u00e2taignes","date":"15 novembre 2009","format":false,"excerpt":"Une petite douceur qui ne peut qu'\u00e9voquer l'automne...","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/11\/veloute-courge-muscade-chataignes-1.jpg?fit=300%2C400&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2052,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/08\/2052-veloute-potiron-chataignes\/","url_meta":{"origin":2060,"position":4},"title":"Velout\u00e9 potiron-ch\u00e2taignes","date":"8 octobre 2010","format":false,"excerpt":"Le velout\u00e9 de potiron est une vraie gourmandise d'automne. D'autant plus qu'il est une base parfaite pour de nombreuses variations : cannelle, lait de coco, avec des raviolis dedans, du bacon grill\u00e9, des moules, du curry.... En voici notre proposition de Velout\u00e9 potiron-ch\u00e2taignes. R\u00e9galez-vous ! Ingr\u00e9dients 750g de chair de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/veloute-potiron-chataignes-1.jpg?fit=225%2C281&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2072,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/11\/2072-flan-de-marrons\/","url_meta":{"origin":2060,"position":5},"title":"Flan de marrons","date":"11 octobre 2010","format":false,"excerpt":"Pour ceux qui aiment les desserts \u00e0 la ch\u00e2taigne, voici notre proposition de mini-flan. Une recette bien simple et facile \u00e0 r\u00e9aliser mais tellement d\u00e9licieuse. Miam, miam. Ingr\u00e9dients 500 g de marrons 500 ml de lait 1 sachet de sucre vanill\u00e9 80 g de sucre fin 4 \u0153ufs Pr\u00e9paration 1.Faire\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/delice-de-marrons-1.jpg?fit=300%2C225&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/2060"}],"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=2060"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/2060\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3110"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=2060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=2060"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=2060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n50 g de beurre
\n3 c \u00e0 s de cr\u00e8me fra\u00eeche<\/p>\n
\n2.Les couvrir d’eau sal\u00e9e bouillante et les laisser cuire pendant environ 35 min.
\n3.A la fin de la cuisson, \u00e9goutter les marrons et les r\u00e9duire en pur\u00e9e en les passant \u00e0 la moulinette. A noter qu’il ne faut pas les laisser refroidir afin de les \u00e9craser facilement.
\n4.Ajouter le beurre et la cr\u00e8me fra\u00eeche et m\u00e9langer tr\u00e8s bien. Rectifier l’assaisonnement.<\/p>\n","protected":false},"excerpt":{"rendered":"