{"id":2551,"date":"2024-06-06T08:33:52","date_gmt":"2024-06-06T08:33:52","guid":{"rendered":"https:\/\/www.orkladanmarkfoodsolutions.dk\/en\/opskrifter\/broedklodser-med-smokey-pulled\/"},"modified":"2024-08-27T10:36:21","modified_gmt":"2024-08-27T10:36:21","slug":"broedklodser-med-smokey-pulled","status":"publish","type":"opskrifter","link":"https:\/\/www.orkladanmarkfoodsolutions.dk\/en\/opskrifter\/broedklodser-med-smokey-pulled\/","title":{"rendered":"Br\u00f8dklodser med smokey Pulled"},"content":{"rendered":"

Ingredienser 10 pers.<\/p>\n

1200 g daggammelt surdejsbr\u00f8d
\n300 g NATURLI\u00b4 Pulled
\n100 g B\u00e4hncke Barbecue Sauce
\n3 modne avocado i tern
\nSyltede r\u00f8dl\u00f8g
\n1 h\u00e5ndfuld frisk koriander<\/p>\n

 <\/p>\n

 <\/p>\n

S\u00e5dan g\u00f8r du<\/p>\n

    \n
  1. Sk\u00e6r br\u00f8det i 5 x 10 cm klodser, med eller uden skorpe. Hvis du fjerner skorpen, kan denne med fordel smuldres og steges spr\u00f8d, og bruges i salater eller som rasp.<\/li>\n
  2. Klodserne steges gyldne i olivenolie p\u00e5 en varm pande og drysses med salt.<\/li>\n
  3. NATURLI\u00b4 Pulled steges p\u00e5 panden i lidt olie og B\u00e4hncke Barbecue Sauce i 5 min. til det er varmt.<\/li>\n
  4. NATURLI\u00b4 Pulled fordeles p\u00e5 br\u00f8det og toppes med avocadotern, syltede r\u00f8dl\u00f8g og en gener\u00f8s m\u00e6ngde frisk koriander.<\/li>\n<\/ol>\n","protected":false},"featured_media":1283,"parent":0,"template":"","meta":{"_acf_changed":false,"_links_to":"","_links_to_target":""},"brand":[147,155],"kokkenprofil":[],"opskrift-type":[127,132],"class_list":["post-2551","opskrifter","type-opskrifter","status-publish","has-post-thumbnail","hentry","brand-banhcke","brand-veganske-produkter","opskrift-type-plantebaserede","opskrift-type-varme"],"acf":{"brands":[147,155],"opskrift_video":"","produkt":[2247,2093]},"yoast_head":"\nBr\u00f8dklodser med smokey Pulled - Food solutions EN<\/title>\n<meta name=\"description\" content=\"Br\u00f8dklodser med smokey NATURLI\u00b4 Pulled og B\u00e4hncke Barbeque Sauce. 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