Ka\u017ed\u00e9 jaro se moje tchyn\u011b objev\u00ed na Velikonoce s velkou b\u00edlou m\u00edsou t\u011bchto t\u0159\u00ed ingredienc\u00ed ji\u017eansk\u00e9 medov\u00e9 mrkve a p\u0159\u00edsah\u00e1m, \u017ee p\u00e1nev je v\u017edycky d\u016fkladn\u011b vy\u010di\u0161t\u011bn\u00e1, ne\u017e do n\u00ed v\u016fbec nakr\u00e1j\u00edm \u0161unku. Je to tak jednoduch\u00e1 p\u0159\u00edloha, kterou lze po pr\u00e1ci u\u0161lehat a hrd\u011b pod\u00e1vat na sv\u00e1te\u010dn\u00edm stole.<\/p>\n
B\u00edl\u00e1 m\u00edsa pln\u00e1 t\u0159pytiv\u00fdch medov\u00fdch mrkv\u00ed na sv\u00e1te\u010dn\u00edm stole
\nB\u00edl\u00e1 m\u00edsa pln\u00e1 t\u0159pytiv\u00fdch medov\u00fdch mrkv\u00ed na sv\u00e1te\u010dn\u00edm stole
\nJen mrkev, m\u00e1slo a med \u2013 nic extra, ale zp\u016fsob, jak\u00fdm se uva\u0159\u00ed do leskl\u00e9 sladko-slan\u00e9 glazury, je velmi klasick\u00fd recept na ji\u017eansk\u00fd potluck. Pokud m\u00e1te hektick\u00fd pracovn\u00ed t\u00fdden a st\u00e1le chcete n\u011bco, co chutn\u00e1, jako by to bylo cel\u00e9 odpoledne va\u0159en\u00e9 na babi\u010d\u010din\u011b spor\u00e1ku, je tohle recept pro v\u00e1s.<\/p>\n
Tato mrkev s medovou glazurou se perfektn\u011b hod\u00ed k pe\u010den\u00e9 \u0161unce, pe\u010den\u00e9mu ku\u0159eti nebo sekan\u00e9 a je ide\u00e1ln\u00ed pro sv\u00e1te\u010dn\u00ed j\u00eddlo s bramborovou ka\u0161\u00ed, zelen\u00fdmi fazolkami a houskami. Ve v\u0161edn\u00ed dny je kombinuji s pe\u010den\u00fdmi ku\u0159ec\u00edmi stehny a sal\u00e1tem z s\u00e1\u010dku pro trochu extra speci\u00e1ln\u00edho n\u00e1dechu.<\/p>\n
V\u0161edn\u00ed tal\u00ed\u0159 s glazovanou mrkv\u00ed, pe\u010den\u00fdm ku\u0159etem a sal\u00e1tem
\nV\u0161edn\u00ed tal\u00ed\u0159 s glazovanou mrkv\u00ed, pe\u010den\u00fdm ku\u0159etem a sal\u00e1tem
\nSkv\u011ble se tak\u00e9 hod\u00ed ke grilovan\u00fdm vep\u0159ov\u00fdm kotlet\u00e1m nebo lososovi, proto\u017ee sladkost medu dopl\u0148uje uzen\u00e9 nebo slan\u00e9 hlavn\u00ed chody. Pokud host\u00edte hostinu, pod\u00e1vejte je v b\u00edl\u00e9 keramick\u00e9 misce, aby na stole z\u00e1\u0159ila jasn\u011b oran\u017eov\u00e1 barva a leskl\u00e1 glazura.<\/p>\n
Mrkev s medovou glazurou v ji\u017eansk\u00e9m stylu se 3 ingrediencemi<\/p>\n
Porce: 4<\/p>\n
Ingredience
\n650 g mrkve, oloupan\u00e9 a nakr\u00e1jen\u00e9 na 1,25 cm siln\u00e9 pl\u00e1tky nebo mal\u00e9 ty\u010dinky
\n3 l\u017e\u00edce nesolen\u00e9ho m\u00e1sla
\n3 l\u017e\u00edce medu
\nPokyny
\nViz dal\u0161\u00ed strana<\/p>\n
P\u0159\u00edprava mrkve: Mrkev oloupejte a nakr\u00e1jejte na 1,2 cm siln\u00e9 pl\u00e1tky nebo mal\u00e9 ty\u010dinky, aby se rovnom\u011brn\u011b uva\u0159ila. Sna\u017ete se, aby mrkev byla stejn\u011b velk\u00e1, aby z\u00e1rove\u0148 zm\u011bkla.<\/p>\n
\u010cerstv\u011b oloupan\u00e1 a nakr\u00e1jen\u00e1 mrkev na prk\u00e9nku<\/p>\n
\u010cerstv\u011b oloupan\u00e1 a nakr\u00e1jen\u00e1 mrkev na prk\u00e9nku<\/p>\n
P\u0159\u00edprava mrkve: Nakr\u00e1jenou mrkev dejte do st\u0159edn\u011b velk\u00e9ho hrnce a zalijte studenou vodou do v\u00fd\u0161ky 2,5 cm. Um\u00edst\u011bte na st\u0159edn\u011b vysok\u00fd plamen, p\u0159ive\u010fte k varu a pot\u00e9 sni\u017ete plamen na m\u00edrn\u00e9 va\u0159en\u00ed. Va\u0159te 6\u20138 minut, nebo dokud mrkev nezm\u011bkne po prop\u00edchnut\u00ed vidli\u010dkou, ale nerozpadne se. Dob\u0159e sce\u010fte a nechte ji 1 minutu odst\u00e1t v cedn\u00edku, aby se odpa\u0159ila p\u0159ebyte\u010dn\u00e1 vlhkost. P\u0159\u00edprava polevy: Ve stejn\u00e9m hrnci (v p\u0159\u00edpad\u011b pot\u0159eby ot\u0159ete) rozpus\u0165te m\u00e1slo na st\u0159edn\u00edm plameni. Jakmile se m\u00e1slo rozpust\u00ed a za\u010dne bublat, vm\u00edchejte med, dokud sm\u011bs nebude hladk\u00e1 a leskl\u00e1.<\/p>\n
M\u00e1slo a med se v hrnci rozpust\u00ed.<\/p>\n
M\u00e1slo a med se v hrnci rozpust\u00ed.<\/p>\n
Mrkvov\u00e1 poleva: Scezenou mrkev vra\u0165te zp\u011bt do hrnce se sm\u011bs\u00ed medu a m\u00e1sla. M\u00edchejte, aby se ka\u017ed\u00fd kousek obalil. Pokra\u010dujte v va\u0159en\u00ed na st\u0159edn\u00edm plameni 5\u20137 minut za \u010dast\u00e9ho m\u00edch\u00e1n\u00ed, dokud tekutina nezhoustne a nevytvo\u0159\u00ed lesklou polevu, kter\u00e1 se na mrkvi uchyt\u00ed. Mrkev by m\u011bla b\u00fdt jasn\u011b oran\u017eov\u00e1 a leskl\u00e1 a poleva by m\u011bla b\u00fdt m\u00edrn\u011b lepkav\u00e1, ne tekut\u00e1.<\/p>\n
Dochucen\u00ed a dokon\u010den\u00ed: Mrkev ochutnejte a v p\u0159\u00edpad\u011b pot\u0159eby p\u0159idejte \u0161petku soli ze sp\u00ed\u017ee, abyste vyv\u00e1\u017eili sladkost (voliteln\u00e9, ale moje tchyn\u011b to v\u017edycky d\u011bl\u00e1). Na konci v\u0161e prom\u00edchejte a ujist\u011bte se, \u017ee je mrkev rovnom\u011brn\u011b obalen\u00e1 a m\u011bkk\u00e1.
\nMrkvov\u00e1 poleva sm\u00edchan\u00e1 v hrnci
\nMrkvov\u00e1 poleva sm\u00edchan\u00e1 v hrnci
\nPod\u00e1v\u00e1n\u00ed: Glazovanou mrkev p\u0159endejte do tepl\u00e9 b\u00edl\u00e9 keramick\u00e9 misky. Navrch p\u0159elijte zb\u00fdvaj\u00edc\u00ed sm\u011bs\u00ed medu a m\u00e1sla z hrnce, aby se mrkev opravdu leskla. Pod\u00e1vejte ihned, dokud je je\u0161t\u011b hork\u00e1 \u2013 poleva p\u0159i chladnut\u00ed m\u00edrn\u011b zhoustne, tak\u017ee mrkev bude je\u0161t\u011b lepkav\u011bj\u0161\u00ed a neodolateln\u011bj\u0161\u00ed.
\nVariace a tipy
\nPokud chcete zachovat konzistenci z\u00e1kladn\u00edho receptu se t\u0159emi ingrediencemi, ale z\u00e1rove\u0148 trochu experimentovat, m\u016f\u017eete ho upravit pomoc\u00ed toho, co u\u017e m\u00e1te po ruce. Pro intenzivn\u011bj\u0161\u00ed chu\u0165 va\u0159te m\u00e1slo o n\u011bco d\u00e9le, dokud lehce nezhn\u011bdne, ne\u017e p\u0159id\u00e1te med \u2013 mrkev tak z\u00edsk\u00e1 o\u0159\u00ed\u0161kovou, t\u00e9m\u011b\u0159 karamelovou chu\u0165, ani\u017e byste museli m\u011bnit seznam ingredienc\u00ed. Sladkost m\u016f\u017eete tak\u00e9 upravit p\u0159id\u00e1n\u00edm o n\u011bco m\u00e9n\u011b medu pro slan\u00fd dopln\u011bk nebo o n\u011bco v\u00edce pro sv\u00e1te\u010dn\u00ed pokrm.<\/p>\n
Mrkev s medovou glazurou v b\u00edl\u00e9 misce
\nMrkev s medovou glazurou v b\u00edl\u00e9 misce
\nMoje tchyn\u011b n\u011bkdy pou\u017e\u00edv\u00e1 baby mrkev, kdy\u017e sp\u011bch\u00e1; funguje skv\u011ble, sta\u010d\u00ed jen prodlou\u017eit dobu va\u0159en\u00ed, dokud nezm\u011bkne. Pokud ji pot\u0159ebujete p\u0159ipravit p\u0159edem, uva\u0159te ji a sce\u010fte d\u0159\u00edve b\u011bhem dne a pot\u00e9 ji dejte do lednice. T\u011bsn\u011b p\u0159ed ve\u010de\u0159\u00ed rozeh\u0159ejte m\u00e1slo s medem, p\u0159idejte mrkev a pokapejte ji polevou, dokud je je\u0161t\u011b \u010derstv\u00e1, aby st\u00e1le vypadala z\u00e1\u0159iv\u011b a leskle.<\/p>\n
Pro m\u00edrn\u011b odli\u0161nou texturu m\u016f\u017eete p\u0159edva\u0159enou mrkev p\u00e9ct na plechu p\u0159i 200 \u00b0C (400 \u00b0F) po dobu 10\u201315 minut po glazov\u00e1n\u00ed, aby se vytvo\u0159ily karamelizovan\u00e9 okraje a z\u00e1rove\u0148 se zachoval lepkav\u00fd medovo-m\u00e1slov\u00fd lesk.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ka\u017ed\u00e9 jaro se moje tchyn\u011b objev\u00ed na Velikonoce s velkou b\u00edlou m\u00edsou t\u011bchto t\u0159\u00ed ingredienc\u00ed ji\u017eansk\u00e9 medov\u00e9 mrkve a p\u0159\u00edsah\u00e1m,…<\/p>\n","protected":false},"author":1,"featured_media":1751,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=1750"}],"version-history":[{"count":2,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1750\/revisions"}],"predecessor-version":[{"id":1753,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/1750\/revisions\/1753"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/1751"}],"wp:attachment":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=1750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=1750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=1750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}