{"id":4888,"date":"2020-03-13T10:48:42","date_gmt":"2020-03-13T14:48:42","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=4888"},"modified":"2022-10-13T09:00:36","modified_gmt":"2022-10-13T13:00:36","slug":"creamy-turnips-au-gratin-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/creamy-turnips-au-gratin-2\/","title":{"rendered":"Gratin de navet \u00e0 la cr\u00e8me fraiche"},"content":{"rendered":"\n

Au menu du jour, je vous sers des navets au gratin.<\/p>\n\n\n\n

Je sais, je sais. Vous pensez sans doute que je vous joue un mauvais tour. Ce plat pourrait passer pour des pommes de terre au gratin. J\u2019ai eu la m\u00eame r\u00e9action le jour o\u00f9 ma m\u00e8re nous a tous pi\u00e9g\u00e9s. Pi\u00e9g\u00e9s parce que nous ne savions pas ce que nous mangions. Nous consommions une pur\u00e9e sans trop savoir de quel l\u00e9gume il s\u2019agissait.<\/p>\n\n\n\n

C\u2019\u00e9tait un dimanche. Comme \u00e0 l\u2019accoutum\u00e9, ma m\u00e8re nous avait servi une pur\u00e9e en gratin que nous avions tout naturellement assimil\u00e9e \u00e0 des pommes de terre. Sauf que, ce jour-l\u00e0, sa pur\u00e9e avait un go\u00fbt inhabituel et une texture diff\u00e9rente. Elle n\u2019\u00e9tait pas compl\u00e8tement onctueuse et avait des grumeaux translucides, ce qui en g\u00e9n\u00e9ral n\u2019arrivait pas avec la pur\u00e9e de pomme de terre.<\/p>\n\n\n\n

Connaissant ma m\u00e8re et ses bizarreries en cuisine, je d\u00e9gustai son gratin en me posant des questions.<\/h2>\n\n\n\n

J\u2019avais des doutes que je ne souhaitais pas trop \u00e9claircir par peur de d\u00e9cevoir mon palais. J\u2019attendis donc la fin du repas pour finalement lui poser la question que j\u2019avais au bout des l\u00e8vres :<\/p>\n\n\n\n

Son gratin \u00e9tait-il vraiment \u00e0 base de pomme de terre.<\/p>

Sa r\u00e9ponse : non.<\/p><\/blockquote>\n\n\n\n

\"These<\/h2>\n\n\n\n

Elle m\u2019avoua qu\u2019elle venait tout juste de nous servir des navets.<\/h2>\n\n\n\n

J\u2019\u00e9tais surprise. Le plat que je venais de manger n\u2019avait rien de navets. Apr\u00e8s tout, j\u2019avais appris \u00e0 identifier ce l\u00e9gume au fil du temps. Chez nous, le navet est une racine que nous utilisons notamment dans notre soup joumou. Ainsi cuit, il n\u2019est pas toujours \u00e9vident de le dissocier des pommes de terre. Pourtant, certains indices me guidaient et, en g\u00e9n\u00e9ral, j\u2019arrivais \u00e0 les \u00e9viter. Les navets sont translucides, croquants et leur chair semble avoir des nervures en rondelles. Vous devez penser que l\u2019aspect translucide de la pur\u00e9e de ma m\u00e8re aurait d\u00fb me mettre la puce \u00e0 l\u2019oreille.<\/p>\n\n\n\n

Pourtant, ce jour-l\u00e0, je n’avais pas su faire la diff\u00e9rence. Ma m\u00e8re avait r\u00e9ussi \u00e0 tromper mon palais en lui faisant croire qu’il savourait des pommes de terre et non des navets, ce qui m\u2019avait agr\u00e9ablement surpris. Ces navets avaient perdu leur croquant et leur forte saveur poivr\u00e9e. Je les avais trouv\u00e9s agr\u00e9ables \u00e0 manger.<\/p>\n\n\n\n

C\u2019est cette exp\u00e9rience qui m\u2019incite aujourd\u2019hui \u00e0 vous servir ce gratin de navets. Contrairement \u00e0 celui que nous avait servi ma m\u00e8re, il ne s\u2019agit pas d\u2019une pur\u00e9e. Mais je vous promets que cette version en vaut la peine. Essayez-la. Qui sait ? Vous apprendrez sans doute comme moi \u00e0 enfin appr\u00e9cier les navets.<\/p>\n\n\n

<\/div>
\n
\"These<\/div>\n<\/div>\n

Gratin de navet \u00e0 la cr\u00e8me et au fromage<\/h2>\n
<\/div>\n\n
<\/div>\n
Ce gratin de navet est facile \u00e0 pr\u00e9parer. La mandoline permet de couper les navets en fines lamelles, ce qui, \u00e0 mon avis, les rend plus agr\u00e9ables \u00e0 manger. Alternativement, vous pouvez aussi r\u00e9duire vos navets en pur\u00e9e avant de les faire gratiner. <\/span><\/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>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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\n \t
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<\/div><\/div>\n\t\t\n <\/div>\n
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Servings <\/span>6<\/span> personnes<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>
  • 3<\/span> navets moyens<\/span><\/li>
  • 20<\/span> cl<\/span> de cr\u00e8me fraiche<\/span><\/li>
  • \u00be<\/span> tasse de fromage t\u00eate de Maure r\u00e2p\u00e9<\/span> ou autre fromage de votre choix<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> sel<\/span><\/li>
  • Poivre<\/span> au go\u00fbt<\/span><\/li>
  • 2<\/span> tbsp<\/span> de beurre<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • Lavez et \u00e9pluchez vos navets<\/div><\/li>
    • A l\u2019aide d\u2019une mandoline, coupez-les en fines lamelles<\/div><\/li>
    • Portez l\u2019eau \u00e0 \u00e9bullition avec le sel<\/div><\/li>
    • Ajoutez les navets et faites cuire jusqu\u2019\u00e0 ce qu\u2019ils soient l\u00e9g\u00e8rement translucides et pliables<\/div><\/li>
    • Jetez l\u2019eau de cuisson<\/div><\/li>
    • Beurrez g\u00e9n\u00e9reusement un plat de cuisson<\/div><\/li>
    • Disposez les navets en couche dans le plat en prenant soin de recouvrir chaque de cr\u00e8me fraiche saupoudr\u00e9e de poivre et de fromage<\/div><\/li>
    • Terminez avec une couche g\u00e9n\u00e9reuse de fromage<\/div><\/li>
    • Faites gratiner environ 30 \u00e0 45 minutes<\/div><\/li>
    • Servez ti\u00e8de<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n\n
      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Au menu du jour, je vous sers des navets au gratin. Je sais, je sais. Vous pensez sans doute que je vous joue un mauvais tour. Ce plat pourrait passer pour des pommes de terre au gratin. J\u2019ai eu la m\u00eame r\u00e9action le jour o\u00f9 ma m\u00e8re nous a tous pi\u00e9g\u00e9s. Pi\u00e9g\u00e9s parce que nous ne savions pas ce que nous mangions. Nous consommions une pur\u00e9e sans trop savoir de quel l\u00e9gume il s\u2019agissait. C\u2019\u00e9tait un dimanche. Comme \u00e0 l\u2019accoutum\u00e9, ma m\u00e8re nous avait servi une pur\u00e9e en gratin que nous avions tout naturellement assimil\u00e9e \u00e0 des pommes de terre. Sauf que, ce jour-l\u00e0, sa pur\u00e9e avait un go\u00fbt inhabituel et une texture diff\u00e9rente. Elle n\u2019\u00e9tait pas compl\u00e8tement onctueuse et avait des grumeaux translucides, ce qui en g\u00e9n\u00e9ral n\u2019arrivait pas avec la pur\u00e9e de pomme de terre. Connaissant ma m\u00e8re et ses bizarreries en cuisine, je d\u00e9gustai son gratin en me posant des questions. J\u2019avais des doutes que je ne souhaitais pas trop \u00e9claircir par peur de d\u00e9cevoir mon palais. J\u2019attendis donc la fin du repas pour finalement lui poser la question que j\u2019avais au bout des l\u00e8vres : Son gratin \u00e9tait-il vraiment \u00e0 base de pomme de terre. Sa r\u00e9ponse : non. Elle m\u2019avoua qu\u2019elle venait tout juste de nous servir des navets. J\u2019\u00e9tais surprise. Le plat que je venais de manger n\u2019avait rien de navets. Apr\u00e8s tout, j\u2019avais appris \u00e0 identifier ce l\u00e9gume au fil du temps. Chez nous, le navet est une racine que nous utilisons notamment dans notre soup joumou. Ainsi cuit, il n\u2019est pas toujours \u00e9vident de le dissocier des pommes de terre. Pourtant, certains indices me guidaient et, en g\u00e9n\u00e9ral, j\u2019arrivais \u00e0 les \u00e9viter. Les navets sont translucides, croquants et leur chair semble avoir des nervures en rondelles. Vous devez penser que l\u2019aspect translucide de la pur\u00e9e de ma m\u00e8re aurait d\u00fb me mettre la puce \u00e0 l\u2019oreille. Pourtant, ce jour-l\u00e0, je n’avais pas su faire la diff\u00e9rence. Ma m\u00e8re avait r\u00e9ussi \u00e0 tromper mon palais en lui faisant croire qu’il savourait des pommes de terre et non des navets, ce qui m\u2019avait agr\u00e9ablement surpris. Ces navets avaient perdu leur croquant et leur forte saveur poivr\u00e9e. Je les avais trouv\u00e9s agr\u00e9ables \u00e0 manger. C\u2019est cette exp\u00e9rience qui m\u2019incite aujourd\u2019hui \u00e0 vous servir ce gratin de navets. Contrairement \u00e0 celui que nous avait servi ma m\u00e8re, il ne s\u2019agit pas d\u2019une pur\u00e9e. Mais je vous promets que cette version en vaut la peine. Essayez-la. Qui sait ? Vous apprendrez sans doute comme moi \u00e0 enfin appr\u00e9cier les navets.<\/p>\n","protected":false},"author":1,"featured_media":3333,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1441,1423],"tags":[],"class_list":["post-4888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legume","category-recettes"],"yoast_head":"\nCreamy and cheesy quck turnips au gratin | Tchakayiti<\/title>\n<meta name=\"description\" content=\"These turnips au gratin are a breeze to prepare. 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