{"id":89614,"date":"2026-04-02T20:31:50","date_gmt":"2026-04-02T18:31:50","guid":{"rendered":"https:\/\/nove.gal\/?page_id=89614"},"modified":"2026-07-11T16:26:08","modified_gmt":"2026-07-11T14:26:08","slug":"grelos-de-galicia-ixp-a-crema-de-nabo","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/grelos-de-galicia-ixp-a-crema-de-nabo\/","title":{"rendered":"Grelos de Galicia IGP a la crema de nabo"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb635755&#8243;][vc_column width=\u00bb7\/12&#8243;][vc_custom_heading uncode_shortcode_id=\u00bb516707&#8243;]Grelos de Galicia IGP a la crema de nabo[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb123774&#8243; el_class=\u00bbsubtitulo\u00bb]Iv\u00e1n Dom\u00ednguez[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb7\/12&#8243;][vc_single_image media=\u00bb89607&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb214529&#8243;][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb864230&#8243;]Elaboraci\u00f3n[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb941031&#8243;]<\/p>\n<p class=\"p1\"><b>Crema de nabo<\/b><\/p>\n<ul>\n<li class=\"p2\">Asar los nabos pelados con la mantequilla y la sal hasta que est\u00e9n tiernos.<\/li>\n<li class=\"p2\">Triturar hasta obtener una crema espesa y emulsionada.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb192871&#8243;]<\/p>\n<p class=\"p1\"><b>Grelos<\/b><\/p>\n<ul>\n<li class=\"p2\">Escurrir los grelos y saltearlos ligeramente con aceite de oliva.<\/li>\n<li class=\"p2\">Mezclarlos con la crema de nabo.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb156332&#8243;]<\/p>\n<p class=\"p1\"><b>Guarnici\u00f3n<\/b><\/p>\n<ul>\n<li class=\"p2\">Fre\u00edr los dados de pan de centeno hasta que est\u00e9n crujientes.<\/li>\n<li class=\"p2\">Cortar el chorizo en rodajas.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb509009&#8243;]Montaje[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb828649&#8243;]<\/p>\n<ul>\n<li class=\"p1\">Disponer la crema de grelos en el plato.<\/li>\n<li class=\"p1\">A\u00f1adir los dados de pan y el chorizo.<\/li>\n<li class=\"p1\">Finalizar con unas gotas de aceite de oliva virgen extra.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space empty_h=\u00bb3&#8243;][vc_button button_color=\u00bbaccent\u00bb outline=\u00bbyes\u00bb border_width=\u00bb0&#8243; link=\u00bburl:https%3A%2F%2Fnove.gal%2Fwp-content%2Fuploads%2F2026%2F07%2FJavier_Gonzalez_grelos.pdf|target:_blank\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb122698&#8243;]descargar receta[\/vc_button][vc_empty_space empty_h=\u00bb3&#8243;][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][vc_single_image media=\u00bb89584&#8243; media_width_percent=\u00bb40&#8243; medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb uncode_shortcode_id=\u00bb106632&#8243;][vc_custom_heading text_size=\u00bbfontsize-539756&#8243; text_weight=\u00bb500&#8243; text_transform=\u00bbuppercase\u00bb uncode_shortcode_id=\u00bb122635&#8243;]Ingredientes (4 personas)[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb202148&#8243; el_class=\u00bblista-ingredientes\u00bb]1 lata de grelos a la Rosalera IGP<\/p>\n<p>12 dados de pan de centeno<\/p>\n<p>1 chorizo ahumado ligeramente picante<\/p>\n<p>3 nabos<\/p>\n<p>150 g de mantequilla<\/p>\n<p>Sal<\/p>\n<p>Aceite de oliva virgen extra[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Javier Gonz\u00e1lez  |  50 minutos<\/p>\n","protected":false},"author":8,"featured_media":89607,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"class_list":["post-89614","page","type-page","status-publish","has-post-thumbnail","hentry","page_category-cifpcarlosoroza","page_category-receta"],"yoast_head":"<!-- This site is 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