{"id":1933,"date":"2013-10-15T18:25:00","date_gmt":"2013-10-15T15:25:00","guid":{"rendered":"http:\/\/anna.fi\/inspirations\/2013\/10\/15\/valkoiset-tankoparsat-vahahiilariseksi-alkupalaksi\/"},"modified":"2013-10-15T18:25:00","modified_gmt":"2013-10-15T15:25:00","slug":"valkoiset-tankoparsat-vahahiilariseksi-alkupalaksi","status":"publish","type":"post","link":"https:\/\/blogit.terve.fi\/inspirations\/valkoiset-tankoparsat-vahahiilariseksi-alkupalaksi\/","title":{"rendered":"Valkoiset tankoparsat v\u00e4h\u00e4hiilariseksi alkupalaksi"},"content":{"rendered":"<p><a rel=\"nofollow\" href=\"http:\/\/4.bp.blogspot.com\/-T7-VqSJeT24\/UlxAh6mUv2I\/AAAAAAAABl0\/RYvoDBl0_hs\/s1600\/kollaasi.jpg\" style=\"clear: left;margin-bottom: 1em;margin-right: 1em;text-align: center\"><img decoding=\"async\" loading=\"lazy\" border=\"0\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-T7-VqSJeT24\/UlxAh6mUv2I\/AAAAAAAABl0\/RYvoDBl0_hs\/s640\/kollaasi.jpg\" width=\"640\" \/><\/a><\/p>\n<p>Egyptil\u00e4iset tunsivat tankoparsan jo 5 000 vuotta sitten. Pohjoismaissa sit\u00e4 on vilhelty 1 700-luvulta asti.<br \/>Parsa on herkullinen ja itse pid\u00e4n siit\u00e4 alkuruokana. T\u00e4ll\u00e4 kertaa valmistin valkoisia, aika paksuja parsoja. Ne eiv\u00e4t s\u00e4ily kauaa eli kannattaa valmistaa mahdollisimman pian. Minulle on tullut tavaksi ostaa aina muutamia hyvi\u00e4 raaka-aineita hulluilta p\u00e4ivilt\u00e4 ja niin tein nytkin. Yksi vakio-ostoksistani on nippu valkoisia tankoparsoja.<\/p>\n<p>Parsat kuoritaan kokonaan ja p\u00e4iss\u00e4 mahdollinen kova osa leikataan pois. Parsat laitetaan valmiiksi kiehuvaan runsaaseen veteen. Erikseen on ostettavissa korkeita parsakattiloita, mutta keitt\u00e4minen onnistuu ihan normaalissakin kattilassa. Keittoaika on n. 12-15 min. Vihreit\u00e4 sek\u00e4 ohuempia valkoisia tankoparsoja keitet\u00e4\u00e4n vain n. 8 min.<\/p>\n<p>Tarjoillaan voin ja suolan kanssa ja nautitaan heti. Lasi kuivaa kuohuvaa k\u00e4y hyvin parsa-alkupalan kanssa.<\/p>\n<p>Parsat eiv\u00e4t sis\u00e4ll\u00e4 juuri lainkaan hiilihydraatteja.<\/p>\n<div style=\"background-color: white;clear: both;color: #666666;font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size: 13px;line-height: 18px\"><i><b>V\u00e4h\u00e4hiilarinen alkupala<\/b><\/i><\/div>\n<div style=\"background-color: white;clear: both;color: #666666;font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size: 13px;line-height: 18px\"><i>max. 10 g hh\/annos<\/i><\/div>\n<div style=\"background-color: white;clear: both;color: #666666;font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size: 13px;line-height: 18px\"><\/div>\n<div style=\"background-color: white;clear: both;color: #666666;font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size: 13px;line-height: 18px\"><i>valkoisia paksuja tankoparsoja<\/i><\/div>\n<div style=\"background-color: white;clear: both;color: #666666;font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size: 13px;line-height: 18px\"><i>1 rkl voita\/annos<\/i><\/div>\n<div style=\"background-color: white;clear: both;color: #666666;font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size: 13px;line-height: 18px\"><i>merisuolamylly<\/i><\/div>\n<div style=\"background-color: white;clear: both;color: #666666;font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size: 13px;line-height: 18px\"><i>2 l tai enemm\u00e4n vett\u00e4<\/i><\/div>\n<div style=\"background-color: white;clear: both;color: #666666;font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size: 13px;line-height: 18px\"><i>&#8211; parsat lis\u00e4t\u00e4\u00e4n kiehuvaan veteen ja keitet\u00e4\u00e4n 12 min.&nbsp;<\/i><\/div>\n<div style=\"background-color: white;clear: both;color: #666666;font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size: 13px;line-height: 18px\"><i>&#8211; tarjoillaan heti voin ja suolan kanssa<\/i><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Egyptil\u00e4iset tunsivat tankoparsan jo 5 000 vuotta sitten. Pohjoismaissa sit\u00e4 on vilhelty&hellip;<\/p>\n","protected":false},"author":132,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,15,27],"tags":[],"acf":[],"platta":{"numLikes":0,"numComments":0,"category":null,"themes":[],"commercial_partner":null,"thumbnail":"https:\/\/4.bp.blogspot.com\/-T7-VqSJeT24\/UlxAh6mUv2I\/AAAAAAAABl0\/RYvoDBl0_hs\/s640\/kollaasi.jpg","blog_id":96},"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/blogit.terve.fi\/inspirations\/api\/wp\/v2\/posts\/1933"}],"collection":[{"href":"https:\/\/blogit.terve.fi\/inspirations\/api\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogit.terve.fi\/inspirations\/api\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogit.terve.fi\/inspirations\/api\/wp\/v2\/users\/132"}],"replies":[{"embeddable":true,"href":"https:\/\/blogit.terve.fi\/inspirations\/api\/wp\/v2\/comments?post=1933"}],"version-history":[{"count":0,"href":"https:\/\/blogit.terve.fi\/inspirations\/api\/wp\/v2\/posts\/1933\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogit.terve.fi\/inspirations\/api\/wp\/v2\/media?parent=1933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogit.terve.fi\/inspirations\/api\/wp\/v2\/categories?post=1933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogit.terve.fi\/inspirations\/api\/wp\/v2\/tags?post=1933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}