{"id":265,"date":"2015-09-27T15:06:00","date_gmt":"2015-09-27T14:06:00","guid":{"rendered":"http:\/\/byskjold.dk\/?p=265"},"modified":"2015-09-27T15:11:56","modified_gmt":"2015-09-27T14:11:56","slug":"jordskokker","status":"publish","type":"post","link":"https:\/\/byskjold.dk\/?p=265","title":{"rendered":"Jordskokker"},"content":{"rendered":"<div id=\"attachment_266\" style=\"width: 827px\" class=\"wp-caption alignnone\"><a data-postid=\"fsg_post_265\" data-imgid=\"266\" href=\"http:\/\/byskjold.dk\/wp-content\/uploads\/2015\/09\/image.jpg\"><img aria-describedby=\"caption-attachment-266\" loading=\"lazy\" src=\"http:\/\/byskjold.dk\/wp-content\/uploads\/2015\/09\/image.jpg\" alt=\"Hjemmeavlede jordskokker \" width=\"817\" height=\"719\" class=\"size-full wp-image-266\" srcset=\"https:\/\/byskjold.dk\/wp-content\/uploads\/2015\/09\/image.jpg 817w, https:\/\/byskjold.dk\/wp-content\/uploads\/2015\/09\/image-300x264.jpg 300w\" sizes=\"(max-width: 817px) 100vw, 817px\" \/><\/a><p id=\"caption-attachment-266\" class=\"wp-caption-text\">Hjemmeavlede jordskokker<br \/><\/p><\/div>\n<p>Langtidsbagte jordskokker og hvidl\u00f8g<\/p>\n<p>750 kg jordskokker<br \/>\n200 g hvidl\u00f8g, gerne elefanthvidl\u00f8g<br \/>\n0,5 dl olivenolie<br \/>\n1 spsk hel koriander<br \/>\n1 tsk friske timianblade<br \/>\nsalt, peber<br \/>\n2 spsk ristede pinjekerner<br \/>\ncitronsaft<\/p>\n<p>Skrub skokkerne, sk\u00e6r dem i valn\u00f8ddestore stykker. Pil hvidl\u00f8gsfeddene. Bland i et ildfast fad med olie og krydderier. Bag ved 150 grader til brunt, m\u00f8rt og karamelliseret. Mindst 1 time. Drys med pinjekernerne og dryp sparsomt med citronsaft ved servering.<\/p>\n<p>Godt til stegt fisk, forret, til kylling og lam.<\/p>\n<p>Elefanthvidl\u00f8g er en anden art, mere milde hvidl\u00f8g, der har ganske f\u00e5 fed i hvert l\u00f8g.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Langtidsbagte jordskokker og hvidl\u00f8g 750 kg jordskokker 200 g hvidl\u00f8g, gerne elefanthvidl\u00f8g 0,5 dl olivenolie 1 spsk hel koriander 1 tsk friske timianblade salt, peber 2 spsk ristede pinjekerner citronsaft Skrub skokkerne, sk\u00e6r dem i valn\u00f8ddestore stykker. Pil hvidl\u00f8gsfeddene. Bland i et ildfast fad med olie og krydderier. Bag ved 150 grader til brunt, m\u00f8rt <\/p>\n<p><a href=\"https:\/\/byskjold.dk\/?p=265\" class=\"more-link\"><span class=\"icon-plus-sign\"><\/span> Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/byskjold.dk\/index.php?rest_route=\/wp\/v2\/posts\/265"}],"collection":[{"href":"https:\/\/byskjold.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/byskjold.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/byskjold.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/byskjold.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=265"}],"version-history":[{"count":2,"href":"https:\/\/byskjold.dk\/index.php?rest_route=\/wp\/v2\/posts\/265\/revisions"}],"predecessor-version":[{"id":268,"href":"https:\/\/byskjold.dk\/index.php?rest_route=\/wp\/v2\/posts\/265\/revisions\/268"}],"wp:attachment":[{"href":"https:\/\/byskjold.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/byskjold.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/byskjold.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}