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<div class="date-header">22 novembre 2025</div>
<h2 class="single-content_title title">Recette : Boulettes à la sauce brune et purée de céleri : recette réconfortante</h2>
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<p data-end="749" data-start="159">Ces <strong data-end="193" data-start="163">boulettes à la sauce brune</strong> mijotées dans une bière trappiste foncée sont un pur délice : tendres, légèrement caramélisées, avec ce parfum typique du houblon. La <strong data-end="366" data-start="328">purée de céleri et pommes de terre</strong>, onctueuse et délicatement relevée de noix de muscade, apporte une texture douce et enveloppante. Un plat typique de la <strong data-end="504" data-start="487">cuisine belge</strong>, parfait pour un dîner familial ou un repas d’automne. Le contraste entre la richesse de la sauce et la légèreté de la purée crée une harmonie savoureuse qui réchauffe le cœur. Idéal à préparer à l’avance, car les saveurs se bonifient au repos.</p>
<figure class="image-align-center" style="margin:10px 0px 10px 0px"><a href="https://mrcuisto.com/recipes/boulettes-sauce-brune-puree" rel="noreferrer noopener" target="_blank"><img alt="Boulettes à la sauce brune | mrcuisto.com" data-amp-height="1024" data-amp-width="1024" data-data-cke-saved-src="https://image.canalblog.com/sVVn6mwDoNUbyW7t9OpKqvEBbCw=/filters:no_upscale()/image%2F1436653%2F20251122%2Fob_c4cce3_boulettes-a-la-sauce-brune.jpg" src="https://image.canalblog.com/sVVn6mwDoNUbyW7t9OpKqvEBbCw=/filters:no_upscale()/image%2F1436653%2F20251122%2Fob_c4cce3_boulettes-a-la-sauce-brune.jpg" /></a>
<figcaption>Boulettes à la sauce brune | mrcuisto.com</figcaption>
</figure>
<hr data-end="754" data-start="751" />
<h2 data-end="770" data-start="756">Ingrédients</h2>
<ul data-end="1130" data-start="772">
<li data-end="825" data-start="772">
<p data-end="825" data-start="774"><strong data-end="809" data-start="774">800 g de viande hachée mélangée</strong> (porc + bœuf)</p>
</li>
<li data-end="845" data-start="826">
<p data-end="845" data-start="828"><strong data-end="843" data-start="828">2 échalotes</strong></p>
</li>
<li data-end="904" data-start="846">
<p data-end="904" data-start="848"><strong data-end="876" data-start="848">1 bière trappiste foncée</strong> (Westmalle ou équivalent)</p>
</li>
<li data-end="952" data-start="905">
<p data-end="952" data-start="907"><strong data-end="925" data-start="907">Fécule de maïs</strong> (pour épaissir la sauce)</p>
</li>
<li data-end="981" data-start="953">
<p data-end="981" data-start="955"><strong data-end="979" data-start="955">1 céleri vert entier</strong></p>
</li>
<li data-end="1047" data-start="982">
<p data-end="1047" data-start="984"><strong data-end="1022" data-start="984">1 kg de pommes de terre farineuses</strong> (type Bintje ou Agria)</p>
</li>
<li data-end="1073" data-start="1048">
<p data-end="1073" data-start="1050"><strong data-end="1060" data-start="1050">Beurre</strong> de qualité</p>
</li>
<li data-end="1115" data-start="1074">
<p data-end="1115" data-start="1076"><strong data-end="1113" data-start="1076">Noix de muscade fraîchement râpée</strong></p>
</li>
<li data-end="1130" data-start="1116">
<p data-end="1130" data-start="1118">Sel & poivre</p>
</li>
</ul>
<hr data-end="1135" data-start="1132" />
<h2 data-end="1152" data-start="1137">Instructions</h2>
<div class="ob-h3" data-end="1185" data-start="1154">Préparation des boulettes</div>
<ol data-end="1373" data-start="1186">
<li data-end="1291" data-start="1186">
<p data-end="1291" data-start="1189">Assaisonne la <strong data-end="1220" data-start="1203">viande hachée</strong> avec du sel et du poivre. Mélange doucement pour ne pas trop tasser.</p>
</li>
<li data-end="1373" data-start="1292">
<p data-end="1373" data-start="1295">Forme des boulettes de taille moyenne avec les mains légèrement humidifiées.</p>
</li>
</ol>
<div class="ob-h3" data-end="1402" data-start="1375">Cuisson des boulettes</div>
<ol data-end="1668" data-start="1403">
<li data-end="1471" data-start="1403">
<p data-end="1471" data-start="1406">Chauffe une sauteuse à feu vif, ajoute les boulettes et couvre.</p>
</li>
<li data-end="1554" data-start="1472">
<p data-end="1554" data-start="1475">Laisse cuire environ 10 minutes, en les retournant délicatement à mi-cuisson.</p>
</li>
<li data-end="1668" data-start="1555">
<p data-end="1668" data-start="1558">Quand elles sont presque cuites, ajoute les échalotes finement émincées et laisse-les fondre quelques minutes.</p>
</li>
</ol>
<div class="ob-h3" data-end="1705" data-start="1670">Préparation de la sauce brune</div>
<ol data-end="2084" data-start="1706">
<li data-end="1794" data-start="1706">
<p data-end="1794" data-start="1709">Déglace la sauteuse avec la <strong data-end="1756" data-start="1737">bière trappiste</strong>, en grattant bien les sucs au fond.</p>
</li>
<li data-end="1916" data-start="1795">
<p data-end="1916" data-start="1798">Baisse le feu, couvre, et laisse mijoter 15 à 20 minutes pour que la sauce réduise et que les arômes se développent.</p>
</li>
<li data-end="2084" data-start="1917">
<p data-end="2084" data-start="1920">Si la sauce est trop liquide, mélange un peu de fécule de maïs avec de l’eau froide, puis incorpore ce mélange dans la sauce tout en remuant jusqu’à épaississement.</p>
</li>
</ol>
<div class="ob-h3" data-end="2115" data-start="2086">Préparation de la purée</div>
<ol data-end="2400" data-start="2116">
<li data-end="2241" data-start="2116">
<p data-end="2241" data-start="2119">Nettoie et émince le <strong data-end="2155" data-start="2140">céleri vert</strong>. Fais-le cuire à la vapeur pendant environ 10 minutes jusqu’à ce qu’il soit tendre.</p>
</li>
<li data-end="2400" data-start="2242">
<p data-end="2400" data-start="2245">Pendant ce temps, épluche et lave les <strong data-end="2302" data-start="2283">pommes de terre</strong>, puis fais-les cuire dans de l’eau bouillante salée pendant environ 20 minutes, jusqu’à tendreté.</p>
</li>
</ol>
<div class="ob-h3" data-end="2428" data-start="2402">Finition de la purée</div>
<ol data-end="2642" data-start="2429">
<li data-end="2508" data-start="2429">
<p data-end="2508" data-start="2432">Égoutte les pommes de terre, écrase-les avec une bonne noix de <strong data-end="2505" data-start="2495">beurre</strong>.</p>
</li>
<li data-end="2550" data-start="2509">
<p data-end="2550" data-start="2512">Ajoute le céleri cuit, mélange bien.</p>
</li>
<li data-end="2642" data-start="2551">
<p data-end="2642" data-start="2554">Assaisonne avec du sel, du poivre et une généreuse râpée de <strong data-end="2633" data-start="2614">noix de muscade</strong> fraîche.</p>
</li>
</ol>
<div class="ob-h3" data-end="2658" data-start="2644">Dressage</div>
<ol data-end="2906" data-start="2659">
<li data-end="2745" data-start="2659">
<p data-end="2745" data-start="2662">Dans chaque assiette, dépose une portion de purée. Fais un petit puits au centre.</p>
</li>
<li data-end="2828" data-start="2746">
<p data-end="2828" data-start="2749">Place quelques boulettes autour, puis <strong data-end="2825" data-start="2787">nappe généreusement de sauce brune</strong>.</p>
</li>
<li data-end="2906" data-start="2829">
<p data-end="2906" data-start="2832">Servez immédiatement pour profiter pleinement de la chaleur et des arômes.</p>
</li>
</ol>
<hr data-end="2911" data-start="2908" />
<h2 data-end="2934" data-start="2913">Conseils & astuces</h2>
<ul data-end="3263" data-start="2936">
<li data-end="3048" data-start="2936">
<p data-end="3048" data-start="2938">Pour des <strong data-end="2976" data-start="2947">boulettes bien moelleuses</strong>, évite de trop travailler la viande : une manipulation légère suffit.</p>
</li>
<li data-end="3153" data-start="3049">
<p data-end="3153" data-start="3051">Si tu prépares ce plat la veille, les saveurs de la sauce seront encore plus profondes le lendemain.</p>
</li>
<li data-end="3263" data-start="3154">
<p data-end="3263" data-start="3156">Lors du réchauffage, chauffe doucement à feu doux, ajoute un peu d’eau si la sauce s’est épaissie au frais.</p>
</li>
</ul>
<hr data-end="3268" data-start="3265" />
<h2 data-end="3285" data-start="3270">Conservation</h2>
<ul data-end="3509" data-start="3287">
<li data-end="3361" data-start="3287">
<p data-end="3361" data-start="3289"><strong data-end="3309" data-start="3289">Au réfrigérateur</strong> : jusqu’à 3-4 jours dans un contenant hermétique.</p>
</li>
<li data-end="3509" data-start="3362">
<p data-end="3509" data-start="3364"><strong data-end="3382" data-start="3364">Au congélateur</strong> : tu peux congeler les boulettes + sauce jusqu’à 2 mois. Pour réchauffer, fais-le doucement pour éviter que la sauce ne brûle.</p>
</li>
</ul>
<hr data-end="3514" data-start="3511" />
<h2 data-end="3538" data-start="3516">Variantes possibles</h2>
<ul data-end="3874" data-start="3540">
<li data-end="3651" data-start="3540">
<p data-end="3651" data-start="3542">Remplace la <strong data-end="3573" data-start="3554">bière trappiste</strong> par une autre bière brune ou même un bouillon pour une version sans alcool.</p>
</li>
<li data-end="3772" data-start="3652">
<p data-end="3772" data-start="3654">Change la purée : remplace le céleri par du céleri-rave, du panais ou un mélange de légumes-racines selon la saison.</p>
</li>
<li data-end="3874" data-start="3773">
<p data-end="3874" data-start="3775">Ajoute des herbes fraîches (persil, thym) dans les boulettes pour un parfum encore plus aromatique.</p>
</li>
</ul>
<hr data-end="3879" data-start="3876" />
<h2 data-end="3908" data-start="3881">Accompagnements suggérés</h2>
<ul data-end="4234" data-start="3910">
<li data-end="3992" data-start="3910">
<p data-end="3992" data-start="3912">Une <strong data-end="3936" data-start="3916">salade d’endives</strong> légèrement amère pour équilibrer la richesse du plat.</p>
</li>
<li data-end="4066" data-start="3993">
<p data-end="4066" data-start="3995">Un <strong data-end="4016" data-start="3998">pain au levain</strong> ou pain de campagne pour saucer la sauce brune.</p>
</li>
<li data-end="4234" data-start="4067">
<p data-end="4234" data-start="4069">Côté boisson : la même <strong data-end="4111" data-start="4092">bière trappiste</strong> utilisée dans la sauce, ou un <strong data-end="4162" data-start="4142">vin rouge fruité</strong> (par exemple un Beaujolais) pour accompagner la profondeur caramélisée.</p>
</li>
</ul>
<hr data-end="4239" data-start="4236" />
<p data-end="4327" data-start="4241">Recette de cuisine extraite : <a data-ob-kind="custom" href="https://mrcuisto.com/recipes/boulettes-sauce-brune-puree" target="_blank">https://mrcuisto.com/recipes/boulettes-sauce-brune-puree</a></p>
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ob.printPost("Recette : Boulettes \u00e0 la sauce brune et pur\u00e9e de c\u00e9leri : recette r\u00e9confortante", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p data-end=\"749\" data-start=\"159\">Ces <strong data-end=\"193\" data-start=\"163\">boulettes à la sauce brune<\/strong> mijotées dans une bière trappiste foncée sont un pur délice : tendres, légèrement caramélisées, avec ce parfum typique du houblon. La <strong data-end=\"366\" data-start=\"328\">purée de céleri et pommes de terre<\/strong>, onctueuse et délicatement relevée de noix de muscade, apporte une texture douce et enveloppante. Un plat typique de la <strong data-end=\"504\" data-start=\"487\">cuisine belge<\/strong>, parfait pour un dîner familial ou un repas d’automne. Le contraste entre la richesse de la sauce et la légèreté de la purée crée une harmonie savoureuse qui réchauffe le cœur. Idéal à préparer à l’avance, car les saveurs se bonifient au repos.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/boulettes-sauce-brune-puree\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Boulettes \u00e0 la sauce brune | mrcuisto.com\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/sVVn6mwDoNUbyW7t9OpKqvEBbCw=\/filters:no_upscale()\/image%2F1436653%2F20251122%2Fob_c4cce3_boulettes-a-la-sauce-brune.jpg\" src=\"https:\/\/image.canalblog.com\/sVVn6mwDoNUbyW7t9OpKqvEBbCw=\/filters:no_upscale()\/image%2F1436653%2F20251122%2Fob_c4cce3_boulettes-a-la-sauce-brune.jpg\" \/><\/a>\n\n<figcaption>Boulettes à la sauce brune | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<hr data-end=\"754\" data-start=\"751\" \/>\n<h2 data-end=\"770\" data-start=\"756\">Ingrédients<\/h2>\n\n<ul data-end=\"1130\" data-start=\"772\">\n\t<li data-end=\"825\" data-start=\"772\">\n\t<p data-end=\"825\" data-start=\"774\"><strong data-end=\"809\" data-start=\"774\">800 g de viande hachée mélangée<\/strong> (porc + bœuf)<\/p>\n\t<\/li>\n\t<li data-end=\"845\" data-start=\"826\">\n\t<p data-end=\"845\" data-start=\"828\"><strong data-end=\"843\" data-start=\"828\">2 échalotes<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"904\" data-start=\"846\">\n\t<p data-end=\"904\" data-start=\"848\"><strong data-end=\"876\" data-start=\"848\">1 bière trappiste foncée<\/strong> (Westmalle ou équivalent)<\/p>\n\t<\/li>\n\t<li data-end=\"952\" data-start=\"905\">\n\t<p data-end=\"952\" data-start=\"907\"><strong data-end=\"925\" data-start=\"907\">Fécule de maïs<\/strong> (pour épaissir la sauce)<\/p>\n\t<\/li>\n\t<li data-end=\"981\" data-start=\"953\">\n\t<p data-end=\"981\" data-start=\"955\"><strong data-end=\"979\" data-start=\"955\">1 céleri vert entier<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"1047\" data-start=\"982\">\n\t<p data-end=\"1047\" data-start=\"984\"><strong data-end=\"1022\" data-start=\"984\">1 kg de pommes de terre farineuses<\/strong> (type Bintje ou Agria)<\/p>\n\t<\/li>\n\t<li data-end=\"1073\" data-start=\"1048\">\n\t<p data-end=\"1073\" data-start=\"1050\"><strong data-end=\"1060\" data-start=\"1050\">Beurre<\/strong> de qualité<\/p>\n\t<\/li>\n\t<li data-end=\"1115\" data-start=\"1074\">\n\t<p data-end=\"1115\" data-start=\"1076\"><strong data-end=\"1113\" data-start=\"1076\">Noix de muscade fraîchement râpée<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"1130\" data-start=\"1116\">\n\t<p data-end=\"1130\" data-start=\"1118\">Sel & poivre<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"1135\" data-start=\"1132\" \/>\n<h2 data-end=\"1152\" data-start=\"1137\">Instructions<\/h2>\n\n<h3 data-end=\"1185\" data-start=\"1154\">Préparation des boulettes<\/h3>\n\n<ol data-end=\"1373\" data-start=\"1186\">\n\t<li data-end=\"1291\" data-start=\"1186\">\n\t<p data-end=\"1291\" data-start=\"1189\">Assaisonne la <strong data-end=\"1220\" data-start=\"1203\">viande hachée<\/strong> avec du sel et du poivre. Mélange doucement pour ne pas trop tasser.<\/p>\n\t<\/li>\n\t<li data-end=\"1373\" data-start=\"1292\">\n\t<p data-end=\"1373\" data-start=\"1295\">Forme des boulettes de taille moyenne avec les mains légèrement humidifiées.<\/p>\n\t<\/li>\n<\/ol>\n\n<h3 data-end=\"1402\" data-start=\"1375\">Cuisson des boulettes<\/h3>\n\n<ol data-end=\"1668\" data-start=\"1403\">\n\t<li data-end=\"1471\" data-start=\"1403\">\n\t<p data-end=\"1471\" data-start=\"1406\">Chauffe une sauteuse à feu vif, ajoute les boulettes et couvre.<\/p>\n\t<\/li>\n\t<li data-end=\"1554\" data-start=\"1472\">\n\t<p data-end=\"1554\" data-start=\"1475\">Laisse cuire environ 10 minutes, en les retournant délicatement à mi-cuisson.<\/p>\n\t<\/li>\n\t<li data-end=\"1668\" data-start=\"1555\">\n\t<p data-end=\"1668\" data-start=\"1558\">Quand elles sont presque cuites, ajoute les échalotes finement émincées et laisse-les fondre quelques minutes.<\/p>\n\t<\/li>\n<\/ol>\n\n<h3 data-end=\"1705\" data-start=\"1670\">Préparation de la sauce brune<\/h3>\n\n<ol data-end=\"2084\" data-start=\"1706\">\n\t<li data-end=\"1794\" data-start=\"1706\">\n\t<p data-end=\"1794\" data-start=\"1709\">Déglace la sauteuse avec la <strong data-end=\"1756\" data-start=\"1737\">bière trappiste<\/strong>, en grattant bien les sucs au fond.<\/p>\n\t<\/li>\n\t<li data-end=\"1916\" data-start=\"1795\">\n\t<p data-end=\"1916\" data-start=\"1798\">Baisse le feu, couvre, et laisse mijoter 15 à 20 minutes pour que la sauce réduise et que les arômes se développent.<\/p>\n\t<\/li>\n\t<li data-end=\"2084\" data-start=\"1917\">\n\t<p data-end=\"2084\" data-start=\"1920\">Si la sauce est trop liquide, mélange un peu de fécule de maïs avec de l’eau froide, puis incorpore ce mélange dans la sauce tout en remuant jusqu’à épaississement.<\/p>\n\t<\/li>\n<\/ol>\n\n<h3 data-end=\"2115\" data-start=\"2086\">Préparation de la purée<\/h3>\n\n<ol data-end=\"2400\" data-start=\"2116\">\n\t<li data-end=\"2241\" data-start=\"2116\">\n\t<p data-end=\"2241\" data-start=\"2119\">Nettoie et émince le <strong data-end=\"2155\" data-start=\"2140\">céleri vert<\/strong>. Fais-le cuire à la vapeur pendant environ 10 minutes jusqu’à ce qu’il soit tendre.<\/p>\n\t<\/li>\n\t<li data-end=\"2400\" data-start=\"2242\">\n\t<p data-end=\"2400\" data-start=\"2245\">Pendant ce temps, épluche et lave les <strong data-end=\"2302\" data-start=\"2283\">pommes de terre<\/strong>, puis fais-les cuire dans de l’eau bouillante salée pendant environ 20 minutes, jusqu’à tendreté.<\/p>\n\t<\/li>\n<\/ol>\n\n<h3 data-end=\"2428\" data-start=\"2402\">Finition de la purée<\/h3>\n\n<ol data-end=\"2642\" data-start=\"2429\">\n\t<li data-end=\"2508\" data-start=\"2429\">\n\t<p data-end=\"2508\" data-start=\"2432\">Égoutte les pommes de terre, écrase-les avec une bonne noix de <strong data-end=\"2505\" data-start=\"2495\">beurre<\/strong>.<\/p>\n\t<\/li>\n\t<li data-end=\"2550\" data-start=\"2509\">\n\t<p data-end=\"2550\" data-start=\"2512\">Ajoute le céleri cuit, mélange bien.<\/p>\n\t<\/li>\n\t<li data-end=\"2642\" data-start=\"2551\">\n\t<p data-end=\"2642\" data-start=\"2554\">Assaisonne avec du sel, du poivre et une généreuse râpée de <strong data-end=\"2633\" data-start=\"2614\">noix de muscade<\/strong> fraîche.<\/p>\n\t<\/li>\n<\/ol>\n\n<h3 data-end=\"2658\" data-start=\"2644\">Dressage<\/h3>\n\n<ol data-end=\"2906\" data-start=\"2659\">\n\t<li data-end=\"2745\" data-start=\"2659\">\n\t<p data-end=\"2745\" data-start=\"2662\">Dans chaque assiette, dépose une portion de purée. Fais un petit puits au centre.<\/p>\n\t<\/li>\n\t<li data-end=\"2828\" data-start=\"2746\">\n\t<p data-end=\"2828\" data-start=\"2749\">Place quelques boulettes autour, puis <strong data-end=\"2825\" data-start=\"2787\">nappe généreusement de sauce brune<\/strong>.<\/p>\n\t<\/li>\n\t<li data-end=\"2906\" data-start=\"2829\">\n\t<p data-end=\"2906\" data-start=\"2832\">Servez immédiatement pour profiter pleinement de la chaleur et des arômes.<\/p>\n\t<\/li>\n<\/ol>\n\n<hr data-end=\"2911\" data-start=\"2908\" \/>\n<h2 data-end=\"2934\" data-start=\"2913\">Conseils & astuces<\/h2>\n\n<ul data-end=\"3263\" data-start=\"2936\">\n\t<li data-end=\"3048\" data-start=\"2936\">\n\t<p data-end=\"3048\" data-start=\"2938\">Pour des <strong data-end=\"2976\" data-start=\"2947\">boulettes bien moelleuses<\/strong>, évite de trop travailler la viande : une manipulation légère suffit.<\/p>\n\t<\/li>\n\t<li data-end=\"3153\" data-start=\"3049\">\n\t<p data-end=\"3153\" data-start=\"3051\">Si tu prépares ce plat la veille, les saveurs de la sauce seront encore plus profondes le lendemain.<\/p>\n\t<\/li>\n\t<li data-end=\"3263\" data-start=\"3154\">\n\t<p data-end=\"3263\" data-start=\"3156\">Lors du réchauffage, chauffe doucement à feu doux, ajoute un peu d’eau si la sauce s’est épaissie au frais.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"3268\" data-start=\"3265\" \/>\n<h2 data-end=\"3285\" data-start=\"3270\">Conservation<\/h2>\n\n<ul data-end=\"3509\" data-start=\"3287\">\n\t<li data-end=\"3361\" data-start=\"3287\">\n\t<p data-end=\"3361\" data-start=\"3289\"><strong data-end=\"3309\" data-start=\"3289\">Au réfrigérateur<\/strong> : jusqu’à 3-4 jours dans un contenant hermétique.<\/p>\n\t<\/li>\n\t<li data-end=\"3509\" data-start=\"3362\">\n\t<p data-end=\"3509\" data-start=\"3364\"><strong data-end=\"3382\" data-start=\"3364\">Au congélateur<\/strong> : tu peux congeler les boulettes + sauce jusqu’à 2 mois. Pour réchauffer, fais-le doucement pour éviter que la sauce ne brûle.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"3514\" data-start=\"3511\" \/>\n<h2 data-end=\"3538\" data-start=\"3516\">Variantes possibles<\/h2>\n\n<ul data-end=\"3874\" data-start=\"3540\">\n\t<li data-end=\"3651\" data-start=\"3540\">\n\t<p data-end=\"3651\" data-start=\"3542\">Remplace la <strong data-end=\"3573\" data-start=\"3554\">bière trappiste<\/strong> par une autre bière brune ou même un bouillon pour une version sans alcool.<\/p>\n\t<\/li>\n\t<li data-end=\"3772\" data-start=\"3652\">\n\t<p data-end=\"3772\" data-start=\"3654\">Change la purée : remplace le céleri par du céleri-rave, du panais ou un mélange de légumes-racines selon la saison.<\/p>\n\t<\/li>\n\t<li data-end=\"3874\" data-start=\"3773\">\n\t<p data-end=\"3874\" data-start=\"3775\">Ajoute des herbes fraîches (persil, thym) dans les boulettes pour un parfum encore plus aromatique.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"3879\" data-start=\"3876\" \/>\n<h2 data-end=\"3908\" data-start=\"3881\">Accompagnements suggérés<\/h2>\n\n<ul data-end=\"4234\" data-start=\"3910\">\n\t<li data-end=\"3992\" data-start=\"3910\">\n\t<p data-end=\"3992\" data-start=\"3912\">Une <strong data-end=\"3936\" data-start=\"3916\">salade d’endives<\/strong> légèrement amère pour équilibrer la richesse du plat.<\/p>\n\t<\/li>\n\t<li data-end=\"4066\" data-start=\"3993\">\n\t<p data-end=\"4066\" data-start=\"3995\">Un <strong data-end=\"4016\" data-start=\"3998\">pain au levain<\/strong> ou pain de campagne pour saucer la sauce brune.<\/p>\n\t<\/li>\n\t<li data-end=\"4234\" data-start=\"4067\">\n\t<p data-end=\"4234\" data-start=\"4069\">Côté boisson : la même <strong data-end=\"4111\" data-start=\"4092\">bière trappiste<\/strong> utilisée dans la sauce, ou un <strong data-end=\"4162\" data-start=\"4142\">vin rouge fruité<\/strong> (par exemple un Beaujolais) pour accompagner la profondeur caramélisée.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"4239\" data-start=\"4236\" \/>\n<p data-end=\"4327\" data-start=\"4241\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/boulettes-sauce-brune-puree\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/boulettes-sauce-brune-puree<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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