{"id":8231,"date":"2019-10-30T12:51:42","date_gmt":"2019-10-30T11:51:42","guid":{"rendered":"http:\/\/everydayplantpower.com\/?page_id=8231"},"modified":"2019-10-30T12:51:42","modified_gmt":"2019-10-30T11:51:42","slug":"stuffed-zucchini-on-a-bed-of-beetroot-cream-2","status":"publish","type":"page","link":"https:\/\/everydayplantpower.com\/nl\/stuffed-zucchini-on-a-bed-of-beetroot-cream-2\/","title":{"rendered":"Gevulde courgette op een cr\u00e8me van biet"},"content":{"rendered":"<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/everydayplantpower.com\/wp-content\/uploads\/2018\/11\/d3f45-1cc051_661f2ada9fb34614aafee7ecf6c56282mv2.jpg?w=1000&#038;ssl=1\" alt=\"This image has an empty alt attribute; its file name is d3f45-1cc051_661f2ada9fb34614aafee7ecf6c56282mv2.jpg\" \/><figcaption><\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"font-size:18px;color:#008000;\"><span style=\"color:#116035\" class=\"has-inline-color\">Ingredi\u00ebnten:<\/span><\/span><\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>4 round zucchinis<\/li><li>200 grams red rice<\/li><li>1 tsp vegetable stock powder<\/li><li>sprig of tarragon<\/li><li>3 red beetroots<\/li><li>1 yellowbeetroot<\/li><li>2 bayleaves<\/li><li>2 cloves<\/li><li>2 junipers<\/li><li>salt<\/li><li>zwarte peper<\/li><li>1 appel (I used Granny Smith)<\/li><li>splash of white wine<\/li><li>scheutje Balsamico<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"color:#008000;\"><span style=\"font-size:18px;\"><span style=\"color:#116035\" class=\"has-inline-color\">Bereidingswijze:<\/span><\/span><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Start by cooking the beetroot in water with the bayleaves, the cloves and the juniper. When soft let cool. When cool, peel of the skin, chop the apple small and let it simmer in a frying pan together with the white wine and a splash of balsamic vinegar. When soft put everything (apples and beetroot) in a blender and blend until creamy. Bring to taste with black pepper and salt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven at 200\u2103.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Boil the rice as needed and add 1tsp of vegetable stock powder. (I used red Indian &#8220;wedding&#8221; rice because the color matches the beetroot). In the meantime cut the top of the zucchini and spoon out the inside . Leave for about 1 cm on the sides. When the rice is done fill the zucchini with the rice and place in the oven for approx. 30 minutes or until the zucchini is soft enough.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spread some beetroot cream on a plate, place the zucchini on top, sprinkle fresh tarragon and black pepper, slice the yellow beetroot and place as garnish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eet smakelijk!<\/p>\n\n\n\n<hr class=\"wp-block-separator\" \/>\n\n\n\n<ul class=\"wp-block-list\"><li><em>serves: 2<\/em><\/li><li><em>preparation time: 90 minutes<\/em><\/li><\/ul>","protected":false},"excerpt":{"rendered":"<p>4 round zucchinis 200 grams red rice 1 tsp vegetable stock powder sprig of tarragon 3 red beetroots 1 yellowbeetroot 2 bayleaves 2 cloves 2 junipers salt black pepper 1 appel (I used Granny Smith) splash of white wine splash of balsamic vinegar Start by cooking the beetroot in water with the bayleaves, the cloves&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/everydayplantpower.com\/nl\/stuffed-zucchini-on-a-bed-of-beetroot-cream-2\/\">Lees Meer<\/a><\/div>","protected":false},"author":147279797,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"class_list":["post-8231","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stuffed zucchini on a bed of beetroot cream. - Everyday Plantpower<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/everydayplantpower.com\/nl\/stuffed-zucchini-on-a-bed-of-beetroot-cream-2\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stuffed zucchini on a bed of beetroot cream. - Everyday Plantpower\" \/>\n<meta property=\"og:description\" content=\"4 round zucchinis 200 grams red rice 1 tsp vegetable stock powder sprig of tarragon 3 red beetroots 1 yellowbeetroot 2 bayleaves 2 cloves 2 junipers salt black pepper 1 appel (I used Granny Smith) splash of white wine splash of balsamic vinegar Start by cooking the beetroot in water with the bayleaves, the cloves... 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