{"id":1255,"date":"2020-02-16T12:27:22","date_gmt":"2020-02-16T11:27:22","guid":{"rendered":"http:\/\/saboresdechuso.com\/?p=1255"},"modified":"2021-09-09T08:04:42","modified_gmt":"2021-09-09T08:04:42","slug":"conejo-con-salsa-de-mostaza-y-zanahoria","status":"publish","type":"post","link":"https:\/\/saboresdechuso.com\/index.php\/2020\/02\/16\/conejo-con-salsa-de-mostaza-y-zanahoria\/","title":{"rendered":"Conejo con salsa de mostaza y zanahoria"},"content":{"rendered":"\n<p class=\"has-bright-blue-color has-text-color\"><strong>Origen<\/strong><\/p>\n\n\n\n<p>El conejo combina muy bien con la mostaza y es un cl\u00e1sico prepararlo asi. Esta receta la vi en la web de directoalpaladar.<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Conejo&nbsp;(las 4 patas)<\/li><li>Cebolleta&nbsp;<strong>1&nbsp;<\/strong><\/li><li>Zanahoria grande<strong>1&nbsp;<\/strong><\/li><li>Semillas de mostaza 1 cucharadita<\/li><li>Vino blanco&nbsp;<strong>100&nbsp;<abbr title=\"mililitros\">ml<\/abbr><\/strong><\/li><li>Caldo de verduras <strong>220&nbsp;<abbr title=\"mililitros\">ml<\/abbr><\/strong><\/li><li>Mostaza de Dijon&nbsp;<strong>15&nbsp;<abbr title=\"mililitros\">ml<\/abbr><\/strong><\/li><li>Nata l\u00edquida para cocinar&nbsp;<strong>125&nbsp;<abbr title=\"mililitros\">ml<\/abbr><\/strong><\/li><li>Pimienta negra molida&nbsp;<\/li><li>Tomillo seco o fresco<\/li><li>Perejil fresco&nbsp;<\/li><li>Sal&nbsp;<\/li><li>Aceite de oliva virgen extra&nbsp;<\/li><\/ul>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><strong>Elaboraci\u00f3n<\/strong> <\/p>\n\n\n\n<p>Salpimentar el&nbsp;<a href=\"https:\/\/www.directoalpaladar.com\/ingredientes\/carnes-blancas\/conejo\">conejo<\/a>&nbsp;y cocinar en una cazuela o sart\u00e9n con aceite de oliva, dor\u00e1ndolo bien por todos los lados, unos 10-12 minutos.&nbsp;<strong>Retirar y reservar en un plato<\/strong>. Pelar y cortar en cubos peque\u00f1os la cebolla y la zanahoria.<\/p>\n\n\n\n<p>Pochar ligeramente la cebolla en la misma cazuela junto con las semillas de mostaza, a\u00f1adir la zanahoria y salpimentar. Cocinar durante unos 10 minutos,&nbsp;<strong>hasta que la zanahoria deje de estar dura<\/strong>. Reincorporar el conejo, regar con el vino y dejar que evapore el alcohol.<\/p>\n\n\n\n<p>A\u00f1adir el caldo o agua, tapar, bajar el fuego y dejar cocinar unos 25 minutos. Retirar el conejo,&nbsp;<strong>a\u00f1adir la nata con la mostaza y mezclar bien<\/strong>. Salpimentar, agregar perejil y tomillo y servir la salsa sobre la carne.<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><strong>Presentacion<\/strong> <\/p>\n\n\n\n<p>Servir con la salsa por encima.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Origen El conejo combina muy bien con la mostaza y es un cl\u00e1sico prepararlo asi. Esta receta la vi en la web de directoalpaladar. Ingredientes Conejo&nbsp;(las 4 patas) Cebolleta&nbsp;1&nbsp; Zanahoria grande1&nbsp; Semillas de mostaza 1 cucharadita Vino blanco&nbsp;100&nbsp;ml Caldo de verduras 220&nbsp;ml Mostaza de Dijon&nbsp;15&nbsp;ml Nata l\u00edquida para cocinar&nbsp;125&nbsp;ml Pimienta negra molida&nbsp; Tomillo seco o&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/saboresdechuso.com\/index.php\/2020\/02\/16\/conejo-con-salsa-de-mostaza-y-zanahoria\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":2288,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[37,17,2],"tags":[],"class_list":["post-1255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-caza","category-platos-de-carne-y-aves","category-recetas"],"_links":{"self":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/1255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/comments?post=1255"}],"version-history":[{"count":1,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/1255\/revisions"}],"predecessor-version":[{"id":2642,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/1255\/revisions\/2642"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/media\/2288"}],"wp:attachment":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/media?parent=1255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/categories?post=1255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/tags?post=1255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}