{"id":23282,"date":"2026-02-16T15:01:59","date_gmt":"2026-02-16T14:01:59","guid":{"rendered":"https:\/\/dezuivelarij.be\/gekonfijte-prei\/"},"modified":"2026-02-16T15:01:59","modified_gmt":"2026-02-16T14:01:59","slug":"gekonfijte-prei","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/fr\/gekonfijte-prei\/","title":{"rendered":"Labneh aux poireaux confits et au fenugrec"},"content":{"rendered":"\n
\"Labneh<\/figure>\n\n
<\/div>\n\n

Labneh aux poireaux confits, graines de coriandre et feuilles de fenugrec<\/h2>\n\n

Retirez les feuilles ext\u00e9rieures de deux poireaux \u00e9pais<\/strong> et coupez les poireaux en rondelles d’environ trois centim\u00e8tres.<\/p>\n\n

Faites sauter les poireaux sur au moins un c\u00f4t\u00e9. Pour ce faire, utilisez un peu d’huile d’olive et une po\u00eale dans laquelle tous les poireaux pourront ensuite entrer. Tournez les morceaux avec pr\u00e9caution pour qu’ils restent intacts. <\/p>\n\n

Ajoutez 5 cl d’huile d’olive<\/strong> aux poireaux ainsi qu’une cuill\u00e8re \u00e0 soupe de graines de coriandre<\/strong>. Baissez le feu et laissez les poireaux cuire doucement dans l’huile pendant 15 minutes. Laissez refroidir l\u00e9g\u00e8rement et retirez d\u00e9licatement les morceaux de poireaux de l’huile. <\/p>\n\n

Ajoutez une cuill\u00e8re \u00e0 soupe de feuilles de fenugrec ou de persil s\u00e9ch\u00e9<\/strong> \u00e0 l’huile et faites chauffer doucement.<\/p>\n\n

Servez les morceaux de poireaux joliment sur le labneh<\/a> et versez l’huile aromatique dessus. Garnissez \u00e9ventuellement d’un peu de flocons d’amandes grill\u00e9es. <\/p>\n\n

<\/div>\n\n
\n
\n
\"Poireaux<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Utilisez une po\u00eale dans laquelle les poireaux tiennent juste. Ainsi, vous \u00e9viterez d’utiliser trop d’huile. S’il vous reste de l’huile, ne la jetez pas. Vous pouvez parfaitement la r\u00e9utiliser. <\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Les m\u00e9thi sont des feuilles de fenugrec s\u00e9ch\u00e9es. Elles sont largement utilis\u00e9es dans la cuisine indienne et leur go\u00fbt rappelle celui du fenouil, du c\u00e9leri et du persil. Achetez-les dans le magasin indien ou chez Pit & Pit.<\/a> <\/p>\n<\/div>\n\n\n\n

<\/div>\n<\/div>\n\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

Labneh aux poireaux confits, graines de coriandre et feuilles de fenugrec Retirez les feuilles ext\u00e9rieures de deux poireaux \u00e9pais et coupez les poireaux en rondelles d’environ trois centim\u00e8tres. Faites sauter les poireaux sur au moins un c\u00f4t\u00e9. Pour ce faire, utilisez un peu d’huile d’olive et une po\u00eale dans laquelle tous les poireaux pourront ensuite […]<\/p>\n","protected":false},"author":1,"featured_media":23280,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-23282","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nLabneh aux poireaux confits et au fenugrec<\/title>\n<meta name=\"description\" content=\"Une recette de f\u00eate simple et belle. 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