{"id":1758,"date":"2012-02-15T17:40:06","date_gmt":"2012-02-15T16:40:06","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=543"},"modified":"2016-08-18T10:12:32","modified_gmt":"2016-08-18T08:12:32","slug":"kartoffelfond","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/kartoffelfond\/","title":{"rendered":"Kartoffelfond"},"content":{"rendered":"

Diese Sauce\u00a0ist vielseitig einsetzbar, z. B. f\u00fcr Fisch, als Basis f\u00fcr Saucen oder als Salatdressing (z.B. mit Feldsalat und ger\u00e4ucherter Forelle). Zugegeben, es dauert ein wenig, den Kartoffelfond herzustellen, aber man kann ihn wunderbar portionieren und einfrieren und hat lange Zeit etwas davon.<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Rezept Kartoffelfond<\/h4>\n

– 150 g Zwiebeln in Scheiben
\n– 300 g Kartoffeln in Scheiben
\n– 1 Knoblauchzehe (gr\u00fcnen Kern entfernen)
\n– 40 g Butter
\n– 2 Liter Gefl\u00fcgelbr\u00fche
\n– Salz, wei\u00dfer Pfeffer, Cayennepfeffer<\/p>\n

 <\/p>\n

Zubereitung:<\/h4>\n

Schritt 1<\/strong>: Zwiebeln, Kartoffeln und die gesch\u00e4lte und grob geschnittene Knoblauchzehe in der Butter and\u00fcnsten, bis die Zwiebeln leicht Farbe annehmen.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Schritt 2<\/strong>: Die Gefl\u00fcgelbr\u00fche zugie\u00dfen,\u00a0mit Salz und Pfeffer w\u00fcrzen, einmal kr\u00e4ftig aufkochen. Danach die Temperatur reduzieren und ca. 1 \u00bd \u00a0Stunden leicht k\u00f6cheln lassen bis die Fl\u00fcssigkeit beginnt s\u00e4mig zu werden. Dabei immer wieder umr\u00fchren, damit nichts am Boden festbrennt.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Schritt 3:<\/strong> Die Suppe mit dem Gem\u00fcse durch ein grobes Spitzsieb passieren und das Gem\u00fcse dabei so ausdr\u00fccken, dass m\u00f6glichst viel Fl\u00fcssigkeit austritt. (Dass dabei \u00a0ein paar Teile der weichgekochten Kartoffeln durch das Sieb gelangen, ist kein Problem)<\/p>\n

Schritt 4:<\/strong> Die Fl\u00fcssigkeit im Mixer oder mit dem Zauberstab p\u00fcrieren und abk\u00fchlen lassen.<\/p>\n

Tipp:\u00a0Im K\u00fchlschrank h\u00e4lt sich der Kartoffelfond nur wenige Tage. Wenn man den Fond in einen Eisw\u00fcfelportionierer oder kleine Beutel f\u00fcllt und gefrieren l\u00e4sst, kann man kleine Mengen nach Bedarf \u00a0portionsgerecht auftauen.<\/em><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Diese Sauce\u00a0ist vielseitig einsetzbar, z. B. f\u00fcr Fisch, als Basis f\u00fcr Saucen oder als Salatdressing<\/p>","protected":false},"author":1,"featured_media":4219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[85],"tags":[264,265],"class_list":["post-1758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saucen-sossen","tag-kartoffel-fond","tag-kartoffelfond"],"yoast_head":"\nKartoffelfond - Culture Food Blog - Familie, Freunde & Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/kartoffelfond\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kartoffelfond - Culture Food Blog - Familie, Freunde & Food\" \/>\n<meta property=\"og:description\" content=\"Diese Sauce\u00a0ist vielseitig einsetzbar, z. 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