{"id":588,"date":"2015-10-26T10:40:21","date_gmt":"2015-10-26T09:40:21","guid":{"rendered":"http:\/\/www.tasteactually.com\/blog\/?post_type=recipe&p=588"},"modified":"2023-01-16T14:51:12","modified_gmt":"2023-01-16T13:51:12","slug":"sladka-i-pikantni-pecena-dyne-smetanovy-mangold-a-kuskus","status":"publish","type":"post","link":"https:\/\/www.tasteactually.com\/blog\/2015\/10\/sladka-i-pikantni-pecena-dyne-smetanovy-mangold-a-kuskus\/","title":{"rendered":"Sladk\u00e1 i pikantn\u00ed pe\u010den\u00e1 d\u00fdn\u011b, smetanov\u00fd mangold a kuskus"},"content":{"rendered":"

Skoro u\u017e to vypad\u00e1, \u017ee podzim se bez d\u00fdn\u011b v\u016fbec ned\u00e1 p\u0159e\u017e\u00edt. Tak p\u0159e\u017e\u00edt se asi d\u00e1, zas to nebudu dramatizovat, ale vyhnout se d\u00fdni, to bych se musela p\u0159est\u011bhovat n\u011bkam mnohem d\u00e1l. Tady v Por\u00fdn\u00ed, kde sez\u00f3nnost nen\u00ed znovu objeven\u00fd trend ale \u00fapln\u00e1 samoz\u0159ejmost, se na m\u011b d\u00fdn\u011b hrnou ze v\u0161ech stran. Tak pro\u010d ne, je\u0161t\u011b p\u0159ikoup\u00edm fe\u0161\u00e1ckej mangold a jdu na v\u011bc.<\/p>\n

Hokaid\u00f3 je sice moje velk\u00e1 favoritka, ale jej\u00ed pe\u010den\u00e9 podob\u011b prost\u011b nem\u016f\u017eu p\u0159ij\u00edt na chu\u0165. To m\u00e1slov\u00e1 d\u00fdn\u011b, to je jin\u00fd p\u0159\u00edb\u011bh, jen se opakuje po\u0159\u00e1d dokola. Pe\u010du j\u00ed zas a znova a m\u00e1m sp\u00e1len\u00fd prsty a pusu, kdy\u017e se j\u00ed cpu rovnou z plechu.<\/p>\n

Zah\u0159eju si troubu na 200 stup\u0148\u016f Celsia. M\u00e1slovou d\u00fdni umyju a nakr\u00e1j\u00edm na kosti\u010dky, tak 3 x 3 cm. Nasypu je na plech vylo\u017een\u00fd pe\u010d\u00edc\u00edm pap\u00edrem, posypu sol\u00ed a chili, pokapu medem nebo javorov\u00fdm sirupem a olivov\u00fdm olejem. Navrch je\u0161t\u011b tro\u0161ku tymi\u00e1nu (m\u016f\u017ee b\u00fdt su\u0161en\u00fd i \u010derstv\u00fd). A te\u010f s t\u00edm do trouby. Bude sta\u010dit asi 15 – 20 minut a d\u00fdn\u011b bude m\u011bkk\u00e1. Rad\u0161i to kontroluju.<\/p>\n

Listy mangoldu po\u0159\u00e1dn\u011b umyju a vykroj\u00edm \u0159ap\u00edky. \u0158ap\u00edky nakr\u00e1j\u00edm na drobn\u00e9 prou\u017eky a potom stejn\u011b i listy. Cibuli oloupu a nakr\u00e1j\u00edm nadrobno. Strou\u017eek \u010desneku zrovna tak. Na p\u00e1nvi zah\u0159eju na st\u0159edn\u00ed teplotu olivov\u00fd olej a p\u0159id\u00e1m cibuli i \u010desnek. Opek\u00e1m tak t\u0159i minuty a p\u0159id\u00e1m \u0159ap\u00edky mangoldu. Op\u00e9k\u00e1m d\u00e1l na st\u0159edn\u00ed teplotu, m\u00edch\u00e1m a kontroluju, jak \u0159ap\u00edky m\u011bknou. A\u017e jsou p\u0159\u00edjemn\u011b na skus, p\u0159id\u00e1m listy mangoldu a znovu m\u00edch\u00e1m a nech\u00e1m je ovadnout. M\u016f\u017ee b\u00fdt pot\u0159eba listy tro\u0161ku podl\u00edt vodou, aby se nep\u0159ichytly. Vody sta\u010d\u00ed opravdu m\u00e1lo. U mlad\u00e9ho mangoldu, je tohle ot\u00e1zka p\u00e1r minut, ale u v\u011bt\u0161\u00edch list\u016f, mus\u00edm m\u00edt tro\u0161ku trp\u011blivosti. Te\u010f m\u00e1m \u0159ap\u00edky na skus, listy jsou ovadl\u00e9, st\u00e1hnu teplotu a p\u0159id\u00e1m smetanov\u00fd s\u00fdr typu Philadelphia. Rozm\u00edch\u00e1m s mangoldem a p\u0159id\u00e1m zase trochu vody, aby se s\u00fdr hezky s mangoldem propojil. Osol\u00edm, opep\u0159\u00edm a dot\u00e1hnu \u0161\u0165\u00e1vou z citr\u00f3nu. Mangold bude lehce nakysl\u00fd a kr\u00e1sn\u011b se dopln\u00ed se sladce pikantn\u00ed d\u00fdn\u00ed.<\/p>\n

Te\u010f u\u017e mi chyb\u00ed jenom kuskus, kter\u00fd bude d\u00fdni a mangold dopl\u0148ovat. Nem\u011bl by b\u00fdt tedy nijak chu\u0165ov\u011b v\u00fdrazn\u00fd, aby to v\u0161echno netlouklo. J\u00e1 si ho p\u0159ipravuju jenom se sol\u00ed a olivov\u00fdm olejem. D\u00edl kuskusu zaliju stejn\u011b velk\u00fdm d\u00edlem v\u0159\u00edc\u00ed vody. M\u00edsu zakryju a po\u010dk\u00e1m 15 minut. Pak na\u010dechr\u00e1m vidli\u010dkou, po\u0159\u00e1dn\u011b osol\u00edm a zak\u00e1pnu olivov\u00fdm olejem.<\/p>\n

Serv\u00edruju dohromady kuskus, mangold i d\u00fdni. Navrch je\u0161t\u011b p\u00e1r l\u00edstk\u016f \u010derstv\u00e9ho tymi\u00e1nu. Hotovo.

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\"Sladk\u00e1<\/div>\n<\/div>\n

Sladk\u00e1 i pikantn\u00ed pe\u010den\u00e1 d\u00fdn\u011b, smetanov\u00fd mangold a kuskus<\/h2>\n
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Lehk\u00e1 vegetari\u00e1nsk\u00e1 podzimn\u00ed kombinace.<\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Hlavn\u00ed j\u00eddlo \/ Main Dish<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>3<\/span> osoby<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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