{"id":230,"date":"2011-01-10T17:56:38","date_gmt":"2011-01-10T16:56:38","guid":{"rendered":"https:\/\/zeleni-zabojcek.si\/blog\/?p=230"},"modified":"2016-12-28T22:24:48","modified_gmt":"2016-12-28T21:24:48","slug":"pastinak","status":"publish","type":"post","link":"https:\/\/zeleni-zabojcek.si\/za\/pastinak\/","title":{"rendered":"Pastinak"},"content":{"rendered":"<p>Pastinak <em>(<\/em><em>Pastinaca sativa)<\/em> je ena izmed finih zelenjav, sorodnik korenja,\u00a0 v zadnjih desetletjih ga na tr\u017enicah ni bilo pogosto videti. Podoben je korenju, vendar mo\u010dnej\u0161ega okusa. Pastinak je bil eno glavnih \u017eivil na\u0161ih pra pradedov\u00a0 &#8211; vse dokler ga ni izpodrinil krompir (repa pa je \u0161e kar ostala).\u00a0Pekli, kuhali in cvrli so ga, \u010deprav je\u00a0dober tudi surov.<\/p>\n<p>V na\u0161e kraje so ga prinesli Rimljani, izvira iz Mediterana.\u00a0Bolj na sever gremo, ve\u010dji\u00a0zraste. \u0160e ve\u010d,\u00a0da dobi fin okus, mora zmrzniti (kar pomeni, da ga v toplih krajih ne cenijo).\u00a0\u00a0Tako je ena izmed redkih zelenjav, ki je na\u00a0voljo vso zimo in tako kot naro\u010den za v Zelene zaboj\u010dke.<\/p>\n<p><strong>Oblo\u017eeni kruhki s pastinakom (ali pa s topinamburjem)<br \/>\n<\/strong><\/p>\n<p><a href=\"https:\/\/www.zeleni-zabojcek.si\/zz\/wp-content\/uploads\/2011\/02\/oblo\u017eeni-kruhki.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-231\" title=\"oblo\u017eeni kruhki\" src=\"https:\/\/www.zeleni-zabojcek.si\/zz\/wp-content\/uploads\/2011\/02\/oblo\u017eeni-kruhki.jpg\" alt=\"\" width=\"591\" height=\"449\" \/><\/a><\/p>\n<p>nekaj rezin kruha (tule smo uporabili doma\u010dega koruznega)<br \/>\npastinak (takole je odli\u010den tudi topinambur)<br \/>\nnariban sir (recimo lahki Jo\u0161t)<br \/>\nolivno olje z baziliko<\/p>\n<p>Rezine kruha oblo\u017eimo s kolobarji pastinaka in naribamo sir, \u010dez nakapljamo me\u0161anico olivnega olja in bazilike. Pogrejemo v mikrovalovki in <em>voila<\/em>, malica je pripravljena!<\/p>\n<p><strong>Pastinakova juha s pi\u0161\u010dancem in lu\u0161trekom<\/strong><\/p>\n<ul>\n<li><em>5 dag masla<\/em><\/li>\n<li><em>2 \u010debuli<\/em><\/li>\n<li><em>50 dag pastinakove korenine<\/em><\/li>\n<li><em>30 dag pi\u0161\u010dan\u010djih prsi brez kosti<\/em><\/li>\n<li><em>1 l vode ali mesne juhe<\/em><\/li>\n<li><em>1 \u017elica sesekljanega lu\u0161treka, sol in sve\u017ee mleti poper.<\/em><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Na maslu po\u010dasi prepra\u017eite sesekljani \u010debuli, da porumenita. Dodajte o\u010di\u0161\u010den in na drobno nariban pastinak, na kocke narezane pi\u0161\u010dan\u010dje prsi ter zalijte z juho ali vodo in pustite, da zavre. Dodajte lu\u0161trek, solite ter popoprajte po okusu in kuhajte pribli\u017eno 20 minut, da se pastinak zmeh\u010da.<\/p>\n<p><strong>Ri\u017eota iz pastinaka in korenja s kal\u010dki<\/strong><\/p>\n<ul>\n<li><em>ve\u010dja \u010debula<\/em><\/li>\n<li><em>30 dag pastinakove korenine<\/em><\/li>\n<li><em>30 dag korenja<\/em><\/li>\n<li><em>2 \u017elici olj\u010dnega olja<\/em><\/li>\n<li><em>40 dag arborio ri\u017ea za ri\u017eote<\/em><\/li>\n<li><em>3 dl belega vina<\/em><\/li>\n<li><em>8 dl vode<\/em><\/li>\n<li><em>10 dag naribanega parmezana<\/em><\/li>\n<li><em>5 dag masla<\/em><\/li>\n<li><em>20 dag me\u0161anih kal\u010dkov<\/em><\/li>\n<li><em>sol in sve\u017ee mleti poper<\/em><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Na olj\u010dnem olju opra\u017eite sesekljano \u010debulo. Dodajte oprano in na kocke narezano korenje in pastinak, vse skupaj pra\u017eite \u0161e nekaj minut ter dodajte ri\u017e. Zalijte z vinom in pustite, da ga ri\u017e vpije. Zni\u017eajte temperaturo in postopoma dolivajte vodo, dokler je vse ne porabite. Vmes ve\u010dkrat preme\u0161ajte. Ko postane ri\u017eota gosta in je ri\u017e kuhan al dente, prime\u0161ajte \u0161e nariban parmezan, maslo in solite ter popoprajte po okusu. Odstavite in takoj postrezite potreseno z opranimi kal\u010dki.<\/p>\n<p><strong>Tele\u010dji frikase z jur\u010dki in pastinakom<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><em>1 kg teletine brez kosti<\/em><\/li>\n<li><em>sesekljana \u010debula<\/em><\/li>\n<li><em>3 \u017elice masla<\/em><\/li>\n<li><em>20 dag pastinakove korenine<\/em><\/li>\n<li><em>\u017eli\u010dka moke<\/em><\/li>\n<li><em>1 dl suhega belega vina<\/em><\/li>\n<li><em>1 dl koko\u0161je juhe<\/em><\/li>\n<li><em>20 dag sve\u017eih jur\u010dkov<\/em><\/li>\n<li><em>0,5 dl sladke smetane<\/em><\/li>\n<li><em>\u017eli\u010dka sesekljanega peter\u0161ilja, sol in sve\u017ee mlet poper.<\/em><\/li>\n<\/ul>\n<p>Teletino nare\u017eite na manj\u0161e kose ter jo solite in popoprajte. V kozici razpustite maslo in na njem podu\u0161ite sesekljano \u010debulo, da postekleni. Dodajte na trakove narezan, o\u010di\u0161\u010den pastinak in kose teletine, pomokajte ter zalijte z vinom in juho. Pokrijte in du\u0161ite 10 minut. Dodajte o\u010di\u0161\u010dene in drobno narezane jur\u010dke in sladko smetano ter du\u0161ite \u0161e 10 minut. Po potrebi solite, posujte s sesekljanim peter\u0161iljem ter takoj postrezite.<\/p>\n<p><strong>Pastinak z javorjevim sirupom<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><em>70 dag pastinaka<\/em><\/li>\n<li><em>3 dag masla<\/em><\/li>\n<li><em>3 \u017eli\u010dke javorjevega sirupa<\/em><\/li>\n<li><em>3 \u017eli\u010dke sezamovih semen<\/em><\/li>\n<li><em>sol, poper<\/em><\/li>\n<\/ul>\n<p>Pe\u010dico ogrejemo na 220 stopinj Celzija. Pastinak ostrgamo, po dol\u017eini prere\u017eemo na polovice ali \u010detrtine in dve minuti kuhamo v osoljenem kropu.<\/p>\n<p>Nato ga dobro odcedimo. V kozici segrejemo maslo, dodamo javorjev sirup in segrevamo kratek \u010das. Pastinak stresemo v nepregorno posodo in ga pokapamo z me\u0161anico masla in javorjevega sirupa. Zme\u0161amo in za pol ure postavimo v ogreto pe\u010dico. Sezamova semena popra\u017eimo, jih potresemo na pe\u010den pastinak in postre\u017eemo.<\/p>\n<p><strong>Rezine purana s pastinakom in porom<\/strong><\/p>\n<ul>\n<li><em>80 dag puranjih prsi<\/em><\/li>\n<li><em>sol, sve\u017ee mleti poper<\/em><\/li>\n<li><em>3 \u017elice olja<\/em><\/li>\n<li><em>5 dag masla<\/em><\/li>\n<li><em>30 dag pastinakove korenine<\/em><\/li>\n<li><em>20 dag pora<\/em><\/li>\n<li><em>1 dl\u00a0 juhe ali vode<\/em><\/li>\n<li><em>4 \u017elice kisle smetane<\/em><\/li>\n<li><em>1 \u017elica drobno narezanega drobnjaka<\/em><\/li>\n<\/ul>\n<p>Puranje prsi nare\u017eite na 5 centimetrov dolge trakove in jih posolite ter popoprajte. Na segretem olju jih hrustljavo prepra\u017eite in jih stresite na cedilo, da se olje odte\u010de. V posodo dodajte maslo in o\u010di\u0161\u010dena ter na tanke trakove narezan por in pastinakovo korenino. Dobro prepra\u017eite, zalijte z mesno juho ali vodo, pokrijte in v nekaj minutah zdu\u0161ite al dente. Prime\u0161ajte kislo smetano, puranje rezine, prevrite, potresite z drobnjakom in postrezite z du\u0161enim ri\u017eem ali s testeninami.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pastinak (Pastinaca sativa) je ena izmed finih zelenjav, sorodnik korenja,\u00a0 v zadnjih desetletjih ga na tr\u017enicah ni bilo pogosto videti. Podoben je korenju, vendar mo\u010dnej\u0161ega okusa. Pastinak je bil eno glavnih \u017eivil na\u0161ih pra pradedov\u00a0 &#8211; vse dokler ga ni izpodrinil krompir (repa pa je \u0161e kar ostala).\u00a0Pekli, kuhali in cvrli so ga, \u010deprav je\u00a0dober&hellip; <a class=\"more-link\" href=\"https:\/\/zeleni-zabojcek.si\/za\/pastinak\/\">Continue reading <span class=\"screen-reader-text\">Pastinak<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,10],"tags":[24,48,123,199,210,308,322],"class_list":["post-230","post","type-post","status-publish","format-standard","hentry","category-poglobljeno","category-recepti","tag-bazilika","tag-cebula","tag-jesen","tag-olivno-olje","tag-pastinak","tag-topinambur","tag-zima","entry"],"_links":{"self":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/comments?post=230"}],"version-history":[{"count":2,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/230\/revisions"}],"predecessor-version":[{"id":4238,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/230\/revisions\/4238"}],"wp:attachment":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/media?parent=230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/categories?post=230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/tags?post=230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}