{"id":2261,"date":"2025-07-16T16:28:49","date_gmt":"2025-07-16T14:28:49","guid":{"rendered":"https:\/\/www.informations.brussels\/salsifis-a-la-creme\/"},"modified":"2025-07-17T08:37:34","modified_gmt":"2025-07-17T06:37:34","slug":"salsifis-a-la-creme","status":"publish","type":"post","link":"https:\/\/www.informations.brussels\/fr\/salsifis-a-la-creme\/","title":{"rendered":"Salsifis \u00e0 la cr\u00e8me"},"content":{"rendered":"\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-left kksr-valign-top\"\n    data-payload='{&quot;align&quot;:&quot;left&quot;,&quot;id&quot;:&quot;2261&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;top&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;0&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;0&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;Rate this post&quot;,&quot;legend&quot;:&quot;0\\\/5 - (0 vote)&quot;,&quot;size&quot;:&quot;24&quot;,&quot;title&quot;:&quot;Salsifis \u00e0 la cr\u00e8me&quot;,&quot;width&quot;:&quot;0&quot;,&quot;_legend&quot;:&quot;{score}\\\/{best} - ({count} {votes})&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 0px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 19.2px;\">\n            <span class=\"kksr-muted\">Rate this post<\/span>\n    <\/div>\n    <\/div>\n<h2>Historique<\/h2>\n<p data-start=\"490\" data-end=\"841\">Les salsifis \u00e9taient autrefois un ingr\u00e9dient important de la cuisine pauvre des Pays-Bas et de la Belgique. Au XIXe si\u00e8cle et au d\u00e9but du XXe si\u00e8cle, lorsque les aliments \u00e9taient souvent saisonniers et locaux, les salsifis \u00e9taient consid\u00e9r\u00e9s comme une alternative nutritive et bon march\u00e9 \u00e0 des aliments plus co\u00fbteux tels que la viande et d&rsquo;autres l\u00e9gumes plus difficiles \u00e0 obtenir en hiver. La sauce \u00e0 la cr\u00e8me souvent servie avec les salsifis provient de l&rsquo;influence fran\u00e7aise sur la cuisine n\u00e9erlandaise et belge aux XIXe et XXe si\u00e8cles. La cr\u00e8me \u00e9tait souvent utilis\u00e9e pour aromatiser des l\u00e9gumes plus simples comme les salsifis. Elle est devenue un moyen d&rsquo;accentuer les saveurs naturelles du l\u00e9gume, et la sauce riche et cr\u00e9meuse \u00e9tait un moyen de rendre le plat plus savoureux et plus nutritif.    <\/p>\n<h3 data-start=\"142\" data-end=\"159\">Ingr\u00e9dients :<\/h3>\n<ul data-start=\"160\" data-end=\"388\">\n<li data-start=\"160\" data-end=\"183\">\n<p data-start=\"162\" data-end=\"183\">500 grammes de salsifis<\/p>\n<\/li>\n<li data-start=\"184\" data-end=\"202\">\n<p data-start=\"186\" data-end=\"202\">1 cuill\u00e8re \u00e0 soupe de beurre<\/p>\n<\/li>\n<li data-start=\"203\" data-end=\"225\">\n<p data-start=\"205\" data-end=\"225\">1 oignon, finement hach\u00e9<\/p>\n<\/li>\n<li data-start=\"226\" data-end=\"243\">\n<p data-start=\"228\" data-end=\"243\">200 ml de cr\u00e8me fouett\u00e9e<\/p>\n<\/li>\n<li data-start=\"244\" data-end=\"268\">\n<p data-start=\"246\" data-end=\"268\">100 ml de bouillon de l\u00e9gumes<\/p>\n<\/li>\n<li data-start=\"269\" data-end=\"302\">\n<p data-start=\"271\" data-end=\"302\">1 cuill\u00e8re \u00e0 caf\u00e9 de moutarde (facultatif)<\/p>\n<\/li>\n<li data-start=\"303\" data-end=\"329\">\n<p data-start=\"305\" data-end=\"329\">Sel et poivre \u00e0 volont\u00e9<\/p>\n<\/li>\n<li data-start=\"330\" data-end=\"388\">\n<p data-start=\"332\" data-end=\"388\">Eventuellement du persil frais ou de la ciboulette pour la garniture.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"390\" data-end=\"410\">Pr\u00e9paration :<\/h3>\n<ol data-start=\"412\" data-end=\"1606\">\n<li data-start=\"412\" data-end=\"645\">\n<p data-start=\"415\" data-end=\"645\"><strong data-start=\"415\" data-end=\"444\">Pr\u00e9paration des salsifis<\/strong>: \u00c9pluchez les salsifis \u00e0 l&rsquo;aide d&rsquo;un \u00e9conome. Cette op\u00e9ration peut \u00eatre un peu collante, il est donc utile de porter des gants ou de se frotter les mains avec de l&rsquo;huile. Coupez les salsifis en morceaux d&rsquo;environ 5 cm.  <\/p>\n<\/li>\n<li data-start=\"647\" data-end=\"857\">\n<p data-start=\"650\" data-end=\"857\"><strong data-start=\"650\" data-end=\"659\">Cuisson<\/strong>: Mettez une casserole d&rsquo;eau sur le feu et ajoutez les salsifis. Portez l&rsquo;eau \u00e0 \u00e9bullition et faites cuire les salsifis pendant environ 15 \u00e0 20 minutes, ou jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient tendres. \u00c9gouttez-les et mettez-les de c\u00f4t\u00e9 pendant un certain temps.  <\/p>\n<\/li>\n<li data-start=\"859\" data-end=\"1132\">\n<p data-start=\"862\" data-end=\"1132\"><strong data-start=\"862\" data-end=\"880\">Pr\u00e9parer la sauce \u00e0 la cr\u00e8me<\/strong>: Faites fondre le beurre dans une po\u00eale et faites revenir l&rsquo;oignon \u00e0 feu doux jusqu&rsquo;\u00e0 ce qu&rsquo;il devienne translucide. Ajoutez le bouillon de l\u00e9gumes et laissez cuire quelques minutes. Ajoutez ensuite la cr\u00e8me fouett\u00e9e et remuez bien. Laissez la sauce mijoter doucement jusqu&rsquo;\u00e0 ce qu&rsquo;elle \u00e9paississe l\u00e9g\u00e8rement.   <\/p>\n<\/li>\n<li data-start=\"1134\" data-end=\"1292\">\n<p data-start=\"1137\" data-end=\"1292\"><strong data-start=\"1137\" data-end=\"1160\">Moutarde (facultatif<\/strong>) : Ajoutez une cuill\u00e8re \u00e0 caf\u00e9 de moutarde \u00e0 la sauce pour plus de saveur. C&rsquo;est facultatif, mais cela ajoute une belle dimension gustative \u00e0 la sauce. <\/p>\n<\/li>\n<li data-start=\"1294\" data-end=\"1487\">\n<p data-start=\"1297\" data-end=\"1487\"><strong data-start=\"1297\" data-end=\"1323\">Ajouter les salsifis<\/strong>: Ajoutez les salsifis cuits \u00e0 la sauce et m\u00e9langez bien. Laissez chauffer encore quelques minutes pour que les salsifis s&rsquo;impr\u00e8gnent bien des saveurs. <\/p>\n<\/li>\n<li data-start=\"1489\" data-end=\"1606\">\n<p data-start=\"1492\" data-end=\"1606\"><strong data-start=\"1492\" data-end=\"1503\">Terminez<\/strong>: Assaisonnez selon votre go\u00fbt avec du sel et du poivre. Si n\u00e9cessaire, d\u00e9corez le plat avec du persil frais ou de la ciboulette. <\/p>\n<\/li>\n<\/ol>\n<h3 data-start=\"1608\" data-end=\"1626\"><\/h3>\n<p data-start=\"1249\" data-end=\"1625\">\n","protected":false},"excerpt":{"rendered":"<p>Historique Les salsifis \u00e9taient autrefois un ingr\u00e9dient important de la cuisine pauvre des Pays-Bas et de la Belgique. Au XIXe si\u00e8cle et au d\u00e9but du XXe si\u00e8cle, lorsque les aliments \u00e9taient souvent saisonniers et locaux, les salsifis \u00e9taient consid\u00e9r\u00e9s comme une alternative nutritive et bon march\u00e9 \u00e0 des aliments plus co\u00fbteux tels que la viande [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":2259,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-2261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salsifis \u00e0 la cr\u00e8me - Informations Brussels<\/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:\/\/www.informations.brussels\/fr\/salsifis-a-la-creme\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salsifis \u00e0 la cr\u00e8me - Informations Brussels\" \/>\n<meta property=\"og:description\" content=\"Historique Les salsifis \u00e9taient autrefois un ingr\u00e9dient important de la cuisine pauvre des Pays-Bas et de la Belgique. 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