{"id":12578,"date":"2026-03-22T20:01:49","date_gmt":"2026-03-22T18:01:49","guid":{"rendered":"https:\/\/andrestover.com\/?p=12578"},"modified":"2026-03-22T20:29:46","modified_gmt":"2026-03-22T18:29:46","slug":"tartiflette","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/tartiflette\/","title":{"rendered":"Tartiflette"},"content":{"rendered":"\n<p>Tartiflett on Prantsuse klassikaline roog Savoy regioonist. Tegemist on kartuli-juustuvormiga, kuhu lisatakse sibulaid, peekonit ja mille kohustuslikuks osaks on reblochoni juust. Tegemist on eelk\u00f5ige talvetoiduga, mida pakutakse Prantsusmaa suusakuurortites. Seda rooga saab teha ka kasutades teisi juustusorte, aga reblochoni juust annab sellele roale erilise maites ja n\u00fcansi. Eestis on v\u00f5imalik minumeelest reblocjoni juustu saada vaid \u00fchest kohast. Seda m\u00fc\u00fcb ettev\u00f5tte Deline O\u00dc veebipood: <a href=\"https:\/\/deline.ee\/eshop\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/deline.ee\/eshop<\/a>.<\/p>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: Umbes 1 tund<br>Tase: Lihtne<br>Kogus: Neljale<\/mark><\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>\u00dcks 240 g Reblochoni juust, poolitatud \u00f5hemaks ning l\u00f5igatud veel risti pooleks<br>200 g sibulaid hakitult<br>200 g viilutatud peekonit<br>1 kg t\u00e4rkliserikkaid kartuleid<br>30 ml oliivi\u00f5li praadimiseks<br>Meresoola ja musta pipart maitsestamiseks<br>Soovi korral 100 ml vahukoort<\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Koori kartulid ja l\u00f5ika umbes 3-4 mm paksusteks ketasteks.<\/li>\n\n\n\n<li>Haki sibulad ja l\u00f5ika peekoni viilud umbes 1 cm suurusega t\u00fckkideks.<\/li>\n\n\n\n<li>Prae pannil peekon kr\u00f5bedaks, lisa sibul ja prae veel umbes 5 minutit.<\/li>\n\n\n\n<li>Lisa katulid ning kata pann kaanega, prae kartuleid umbes 10 minutit kuni kartulid on peaaegu pehmed.<\/li>\n\n\n\n<li>maitsesta meresoola ja musta pipraga.<\/li>\n\n\n\n<li>Vala kogu kartuli, peekoni ja sibula segu kuumakindlasse haudepotti. Soovi korral sega toidule hulka ka koort, aga seda ei pea tingimata tegema. Prantsusmaal valmistatakse seda toitu m\u00f5lema retsepti j\u00e4rgi.<\/li>\n\n\n\n<li>L\u00f5ika juust ristipidi kaheks \u00f5hukeseks kettaks, poolita need ja aseta toidule peale nii, et l\u00f5ikepind j\u00e4\u00e4b allapoole.<\/li>\n\n\n\n<li>Aseta toit praeahju ja k\u00fcpseta 200 kraadi C juures 20-25 minutit. Selle jooksul juust hakkab sulama, voolab laiali ja osa juustust imendub kartulivormi kihtide vahele.<\/li>\n\n\n\n<li>Serveeri toitu koheselt kuumalt.<br>Valmis!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2026\/03\/Tartiflette_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-12579\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/03\/Tartiflette_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/03\/Tartiflette_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/03\/Tartiflette_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/03\/Tartiflette_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-12578\" data-postid=\"12578\" class=\"themify_builder_content themify_builder_content-12578 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Tartiflett on Prantsuse klassikaline roog Savoy regioonist. Tegemist on kartuli-juustuvormiga, kuhu lisatakse sibulaid, peekonit ja mille kohustuslikuks osaks on reblochoni juust. Tegemist on eelk\u00f5ige talvetoiduga, mida pakutakse Prantsusmaa suusakuurortites. Seda rooga saab teha ka kasutades teisi juustusorte, aga reblochoni juust annab sellele roale erilise maites ja n\u00fcansi. Eestis on v\u00f5imalik minumeelest reblocjoni juustu saada vaid [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12580,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[414,365,331,346,808],"class_list":["post-12578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-bacon","tag-french","tag-onion","tag-potato","tag-reblochin-cheese","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12578"}],"version-history":[{"count":30,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12578\/revisions"}],"predecessor-version":[{"id":12612,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12578\/revisions\/12612"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12580"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}