{"id":50395,"date":"2026-11-04T16:34:11","date_gmt":"2026-11-04T19:34:11","guid":{"rendered":"https:\/\/atualizze.com\/receitas\/?p=50395"},"modified":"2026-11-04T16:34:11","modified_gmt":"2026-11-04T19:34:11","slug":"pures-diferentes-9-receitas-faceis-para-fugir-da-tradicional-batata-2","status":"publish","type":"post","link":"https:\/\/atualizze.com\/receitas\/pures-diferentes-9-receitas-faceis-para-fugir-da-tradicional-batata-2\/","title":{"rendered":"Pur\u00eas diferentes: 9 receitas f\u00e1ceis para fugir da tradicional batata"},"content":{"rendered":"<p data-path-to-node=\"2\">O pur\u00ea \u00e9 um dos acompanhamentos mais pr\u00e1ticos e acolhedores da culin\u00e1ria. Perfeito para dias mais frios, ele \u00e9 o par ideal para carnes, peixes e aves, funcionando como uma excelente alternativa ao arroz tradicional.<\/p>\n<p data-path-to-node=\"3\">No entanto, voc\u00ea n\u00e3o precisa ficar preso apenas \u00e0 cl\u00e1ssica vers\u00e3o de batata-inglesa. Diversos legumes, ra\u00edzes e at\u00e9 frutas podem ser transformados em pur\u00eas aveludados, trazendo novas texturas e sabores marcantes para o prato principal.<\/p>\n<p data-path-to-node=\"4\">Reunimos <strong data-path-to-node=\"4\" data-index-in-node=\"9\">9 receitas de pur\u00eas diferentes<\/strong> acompanhadas de sugest\u00f5es completas de pratos para voc\u00ea inovar no almo\u00e7o ou no jantar:<\/p>\n<h2 data-path-to-node=\"6\">1. Medalh\u00f5es de Fil\u00e9 ao Pur\u00ea de Ma\u00e7\u00e3 com Mel e Canela<\/h2>\n<p data-path-to-node=\"7\">Uma combina\u00e7\u00e3o agrodolce sofisticada e surpreendente que harmoniza perfeitamente com carnes vermelhas.<\/p>\n<ul data-path-to-node=\"8\">\n<li>\n<p data-path-to-node=\"8,0,0\"><strong data-path-to-node=\"8,0,0\" data-index-in-node=\"0\">Tempo:<\/strong> 30min<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,1,0\"><strong data-path-to-node=\"8,1,0\" data-index-in-node=\"0\">Rendimento:<\/strong> 3 por\u00e7\u00f5es<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,2,0\"><strong data-path-to-node=\"8,2,0\" data-index-in-node=\"0\">Dificuldade:<\/strong> F\u00e1cil<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"9\">Ingredientes<\/h3>\n<p data-path-to-node=\"10\"><strong data-path-to-node=\"10\" data-index-in-node=\"0\">Pur\u00ea de Ma\u00e7\u00e3:<\/strong><\/p>\n<ul data-path-to-node=\"11\">\n<li>\n<p data-path-to-node=\"11,0,0\">250 g de ma\u00e7\u00e3s vermelhas<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,1,0\">\u00bd lim\u00e3o espremido<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,2,0\">\u00bc de x\u00edcara (ch\u00e1) de leite desnatado<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,3,0\">1 colher (sopa) de mel<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,4,0\">1 pitada de canela em p\u00f3<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"12\"><strong data-path-to-node=\"12\" data-index-in-node=\"0\">Medalh\u00f5es:<\/strong><\/p>\n<ul data-path-to-node=\"13\">\n<li>\n<p data-path-to-node=\"13,0,0\">1 colher (sopa) de creme vegetal light<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"13,1,0\">3 medalh\u00f5es de fil\u00e9-mignon (2 cm de espessura)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"13,2,0\">Sal a gosto<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"14\">Modo de Preparo<\/h3>\n<ol start=\"1\" data-path-to-node=\"15\">\n<li>\n<p data-path-to-node=\"15,0,0\"><strong data-path-to-node=\"15,0,0\" data-index-in-node=\"0\">Pur\u00ea:<\/strong> Descasque as ma\u00e7\u00e3s e mantenha-as em uma tigela com \u00e1gua e o suco de lim\u00e3o at\u00e9 o momento de cozinhar. Cozinhe as ma\u00e7\u00e3s em uma panela com um pouco de \u00e1gua at\u00e9 amolecerem. Escorra e bata no liquidificador.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"15,1,0\">Volte a massa de ma\u00e7\u00e3 para a panela, adicione o leite, o mel e a canela. Cozinhe em fogo baixo, misturando bem at\u00e9 encorpar.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"15,2,0\"><strong data-path-to-node=\"15,2,0\" data-index-in-node=\"0\">Medalh\u00f5es:<\/strong> Em uma frigideira, aque\u00e7a o creme vegetal e sele os medalh\u00f5es (aproximadamente 2 minutos e meio de cada lado). Salpique sal e sirva acompanhado do pur\u00ea bem quente.<\/p>\n<\/li>\n<\/ol>\n<h2 data-path-to-node=\"17\">2. Medalh\u00e3o de Fil\u00e9-Mignon com Pur\u00ea de Ervilha<\/h2>\n<p data-path-to-node=\"18\">Com uma cor vibrante e textura cremosa, este pur\u00ea traz leveza para pratos com carnes nobres.<\/p>\n<ul data-path-to-node=\"19\">\n<li>\n<p data-path-to-node=\"19,0,0\"><strong data-path-to-node=\"19,0,0\" data-index-in-node=\"0\">Tempo:<\/strong> 25min<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"19,1,0\"><strong data-path-to-node=\"19,1,0\" data-index-in-node=\"0\">Rendimento:<\/strong> 2 por\u00e7\u00f5es<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"19,2,0\"><strong data-path-to-node=\"19,2,0\" data-index-in-node=\"0\">Dificuldade:<\/strong> F\u00e1cil<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"20\">Ingredientes<\/h3>\n<p data-path-to-node=\"21\"><strong data-path-to-node=\"21\" data-index-in-node=\"0\">Pur\u00ea de Ervilha:<\/strong><\/p>\n<ul data-path-to-node=\"22\">\n<li>\n<p data-path-to-node=\"22,0,0\">1 lata de ervilha fresca em conserva (escorrida)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"22,1,0\">1 x\u00edcara (ch\u00e1) de cream cheese<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"22,2,0\">2 colheres (sopa) de azeite de oliva<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"22,3,0\">1 colher (ch\u00e1) de sal<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"22,4,0\">1 dente de alho<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"23\"><strong data-path-to-node=\"23\" data-index-in-node=\"0\">Medalh\u00f5es:<\/strong><\/p>\n<ul data-path-to-node=\"24\">\n<li>\n<p data-path-to-node=\"24,0,0\">2 medalh\u00f5es de fil\u00e9-mignon<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"24,1,0\">Sal e pimenta-do-reino a gosto<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"25\">Modo de Preparo<\/h3>\n<ol start=\"1\" data-path-to-node=\"26\">\n<li>\n<p data-path-to-node=\"26,0,0\"><strong data-path-to-node=\"26,0,0\" data-index-in-node=\"0\">Pur\u00ea:<\/strong> No liquidificador, bata a ervilha, o cream cheese e o azeite por 3 minutos. Adicione o sal e o alho, batendo por mais 1 minuto at\u00e9 formar um pur\u00ea liso e uniforme.<\/p>\n<\/li>\n<li class=\"animating\">\n<p class=\"animating\" data-path-to-node=\"26,1,0\"><strong class=\"animating\" data-path-to-node=\"26,1,0\" data-index-in-node=\"0\">Carne:<\/strong> Tempere os medalh\u00f5es com sal e pimenta-do-reino. Grelhe na frigideira at\u00e9 dourar por fora e atingir o ponto desejado.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"26,2,0\">Sirva a carne acompanhada do pur\u00ea de ervilhas (que pode ser servido morno ou em temperatura ambiente).<\/p>\n<\/li>\n<\/ol>\n<h2 data-path-to-node=\"28\">3. Salm\u00e3o Grelhado com Pur\u00ea de Batata-Doce<\/h2>\n<p data-path-to-node=\"29\">O toque adocicado da batata-doce contrasta com o molho arom\u00e1tico de gengibre e a sucul\u00eancia do peixe.<\/p>\n<ul data-path-to-node=\"30\">\n<li>\n<p data-path-to-node=\"30,0,0\"><strong data-path-to-node=\"30,0,0\" data-index-in-node=\"0\">Tempo:<\/strong> 1h<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"30,1,0\"><strong data-path-to-node=\"30,1,0\" data-index-in-node=\"0\">Rendimento:<\/strong> 4 por\u00e7\u00f5es<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"30,2,0\"><strong data-path-to-node=\"30,2,0\" data-index-in-node=\"0\">Dificuldade:<\/strong> F\u00e1cil<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"31\">Ingredientes<\/h3>\n<p data-path-to-node=\"32\"><strong data-path-to-node=\"32\" data-index-in-node=\"0\">Pur\u00ea:<\/strong><\/p>\n<ul data-path-to-node=\"33\">\n<li>\n<p data-path-to-node=\"33,0,0\">3 x\u00edcaras (ch\u00e1) de batata-doce cozida e amassada<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"33,1,0\">\u00bd x\u00edcara (ch\u00e1) de leite<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"33,2,0\">Sal e pimenta-do-reino a gosto<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"34\"><strong data-path-to-node=\"34\" data-index-in-node=\"0\">Salm\u00e3o e Molho:<\/strong><\/p>\n<ul data-path-to-node=\"35\">\n<li>\n<p data-path-to-node=\"35,0,0\">4 fil\u00e9s de salm\u00e3o (200 g cada)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"35,1,0\">Sal, pimenta-do-reino e 1 colher (sopa) de raspas de lim\u00e3o<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"35,2,0\">1 colher (sopa) de manteiga<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"35,3,0\">\u00bd x\u00edcara (ch\u00e1) de \u00e1gua<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"35,4,0\">1 colher (sopa) de gengibre fresco ralado<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"35,5,0\">\u00bd x\u00edcara (ch\u00e1) de molho de soja (shoyu) light<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"35,6,0\">1 colher (sopa) de mel<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"36\">Modo de Preparo<\/h3>\n<ol start=\"1\" data-path-to-node=\"37\">\n<li>\n<p data-path-to-node=\"37,0,0\"><strong data-path-to-node=\"37,0,0\" data-index-in-node=\"0\">Pur\u00ea:<\/strong> Em uma panela, misture a batata-doce amassada, o leite, o sal e a pimenta. Leve ao fogo m\u00e9dio, mexendo at\u00e9 ficar homog\u00eaneo. Reserve.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"37,1,0\"><strong data-path-to-node=\"37,1,0\" data-index-in-node=\"0\">Salm\u00e3o:<\/strong> Tempere o peixe com sal, pimenta e as raspas de lim\u00e3o. Grelhe na manteiga por 5 minutos de cada lado. Reserve aquecido.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"37,2,0\"><strong data-path-to-node=\"37,2,0\" data-index-in-node=\"0\">Molho:<\/strong> Na mesma frigideira do peixe, adicione a \u00e1gua, o gengibre, o molho de soja e o mel. Deixe ferver por 5 minutos em fogo baixo. Passe por uma peneira.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"37,3,0\">Regue os fil\u00e9s de salm\u00e3o com o molho de gengibre e sirva ao lado do pur\u00ea.<\/p>\n<\/li>\n<\/ol>\n<h2 data-path-to-node=\"39\">4. Robalo em Crosta de Am\u00eandoas com Pur\u00ea de Banana-da-Terra<\/h2>\n<p data-path-to-node=\"40\">Inspirado nos sabores tropicais, este prato une o aveludado da banana com a croc\u00e2ncia das am\u00eandoas.<\/p>\n<ul data-path-to-node=\"41\">\n<li>\n<p data-path-to-node=\"41,0,0\"><strong data-path-to-node=\"41,0,0\" data-index-in-node=\"0\">Tempo:<\/strong> 1h<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"41,1,0\"><strong data-path-to-node=\"41,1,0\" data-index-in-node=\"0\">Rendimento:<\/strong> 6 por\u00e7\u00f5es<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"41,2,0\"><strong data-path-to-node=\"41,2,0\" data-index-in-node=\"0\">Dificuldade:<\/strong> F\u00e1cil<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"42\">Ingredientes<\/h3>\n<p data-path-to-node=\"43\"><strong data-path-to-node=\"43\" data-index-in-node=\"0\">Pur\u00ea de Banana-da-Terra:<\/strong><\/p>\n<ul data-path-to-node=\"44\">\n<li>\n<p data-path-to-node=\"44,0,0\">2 bananas-da-terra<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"44,1,0\">1 colher (sopa) de manteiga<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"44,2,0\">2 colheres (ch\u00e1) de gengibre ralado<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"44,3,0\">200 ml de leite<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"44,4,0\">1 pitada de sal<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"45\"><strong data-path-to-node=\"45\" data-index-in-node=\"0\">Peixe em Crosta:<\/strong><\/p>\n<ul data-path-to-node=\"46\">\n<li>\n<p data-path-to-node=\"46,0,0\">800 g de postas de robalo com pele<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"46,1,0\">Sal, pimenta-do-reino branca e 1 colher (sopa) de azeite<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"46,2,0\">100 g de am\u00eandoas laminadas<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"46,3,0\">1 colher (sopa) de manteiga<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"46,4,0\">2 colheres (sopa) de farinha de rosca<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"46,5,0\">2 colheres (sopa) de \u00e1gua<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"47\">Modo de Preparo<\/h3>\n<ol start=\"1\" data-path-to-node=\"48\">\n<li>\n<p data-path-to-node=\"48,0,0\"><strong data-path-to-node=\"48,0,0\" data-index-in-node=\"0\">Pur\u00ea:<\/strong> Cozinhe as bananas inteiras com casca em \u00e1gua fervente at\u00e9 estourarem. Descasque, retire as sementes centrais e processe a polpa. Em uma frigideira, derreta a manteiga e refogue o gengibre com a banana. Adicione o leite e o sal, misturando at\u00e9 homogeneizar.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"48,1,0\"><strong data-path-to-node=\"48,1,0\" data-index-in-node=\"0\">Peixe:<\/strong> Tempere o robalo e sele rapidamente no azeite. Transfira para um refrat\u00e1rio.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"48,2,0\">Em uma frigideira, doure a manteiga com as am\u00eandoas laminadas, a farinha de rosca e a \u00e1gua. Cubra as postas de robalo com essa farofa de am\u00eandoas.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"48,3,0\">Leve ao forno preaquecido (180 \u00baC) por 5 minutos para finalizar o cozimento e servir com o pur\u00ea.<\/p>\n<\/li>\n<\/ol>\n<h2 data-path-to-node=\"50\">5. Medalh\u00e3o de Frango com Pur\u00ea de Mandioquinha<\/h2>\n<p data-path-to-node=\"51\">A mandioquinha (batata-baroa) entrega extrema cremosidade para acompanhar medalh\u00f5es caseiros envoltos em bacon.<\/p>\n<ul data-path-to-node=\"52\">\n<li>\n<p data-path-to-node=\"52,0,0\"><strong data-path-to-node=\"52,0,0\" data-index-in-node=\"0\">Tempo:<\/strong> 1h (+2h de geladeira)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"52,1,0\"><strong data-path-to-node=\"52,1,0\" data-index-in-node=\"0\">Rendimento:<\/strong> 10 por\u00e7\u00f5es<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"52,2,0\"><strong data-path-to-node=\"52,2,0\" data-index-in-node=\"0\">Dificuldade:<\/strong> F\u00e1cil<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"53\">Ingredientes<\/h3>\n<p data-path-to-node=\"54\"><strong data-path-to-node=\"54\" data-index-in-node=\"0\">Pur\u00ea de Mandioquinha:<\/strong><\/p>\n<ul data-path-to-node=\"55\">\n<li>\n<p data-path-to-node=\"55,0,0\">600 g de mandioquinha cozida e amassada<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"55,1,0\">2 colheres (sopa) de manteiga<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"55,2,0\">1 caixa de creme de leite (200 g)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"55,3,0\">Sal, noz-moscada e cheiro-verde a gosto<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"56\"><strong data-path-to-node=\"56\" data-index-in-node=\"0\">Medalh\u00f5es de Frango:<\/strong><\/p>\n<ul data-path-to-node=\"57\">\n<li>\n<p data-path-to-node=\"57,0,0\">800 g de peito de frango mo\u00eddo<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"57,1,0\">2 dentes de alho e \u00bd x\u00edcara (ch\u00e1) de cheiro-verde picados<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"57,2,0\">1 colher (sopa) de farinha de trigo<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"57,3,0\">1 pacote de p\u00f3 para creme de cebola (68 g)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"57,4,0\">Sal e pimenta-do-reino a gosto<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"57,5,0\">1 \u00bd x\u00edcara (ch\u00e1) de requeij\u00e3o culin\u00e1rio (Catupiry\u00ae)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"57,6,0\">10 fatias finas de bacon e \u00f3leo para grelhar<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"58\">Modo de Preparo<\/h3>\n<ol start=\"1\" data-path-to-node=\"59\">\n<li>\n<p data-path-to-node=\"59,0,0\"><strong data-path-to-node=\"59,0,0\" data-index-in-node=\"0\">Pur\u00ea:<\/strong> Leve a mandioquinha, a manteiga, o creme de leite, o sal e a noz-moscada ao fogo m\u00e9dio, mexendo at\u00e9 ficar cremoso. Desligue e polvilhe cheiro-verde.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"59,1,0\"><strong data-path-to-node=\"59,1,0\" data-index-in-node=\"0\">Medalh\u00f5es:<\/strong> Misture o frango mo\u00eddo com o alho, cheiro-verde, farinha, creme de cebola, sal e pimenta. Abra por\u00e7\u00f5es da massa, recheie com o requeij\u00e3o e molde os medalh\u00f5es.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"59,2,0\">Enrole uma fatia de bacon ao redor de cada um, fixe com um palito e leve \u00e0 geladeira por 2 horas.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"59,3,0\">Grelhe os medalh\u00f5es em uma frigideira com um fio de \u00f3leo at\u00e9 dourarem por completo. Sirva com o pur\u00ea.<\/p>\n<\/li>\n<\/ol>\n<h2 data-path-to-node=\"61\">6. Carne Desfiada com Pur\u00ea de Ab\u00f3bora Gratinado<\/h2>\n<p data-path-to-node=\"62\">Um escondidinho desestruturado e reconfortante com a do\u00e7ura natural da ab\u00f3bora moranga.<\/p>\n<ul data-path-to-node=\"63\">\n<li>\n<p data-path-to-node=\"63,0,0\"><strong data-path-to-node=\"63,0,0\" data-index-in-node=\"0\">Tempo:<\/strong> 30min<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"63,1,0\"><strong data-path-to-node=\"63,1,0\" data-index-in-node=\"0\">Rendimento:<\/strong> 6 por\u00e7\u00f5es<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"63,2,0\"><strong data-path-to-node=\"63,2,0\" data-index-in-node=\"0\">Dificuldade:<\/strong> F\u00e1cil<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"64\">Ingredientes<\/h3>\n<p data-path-to-node=\"65\"><strong data-path-to-node=\"65\" data-index-in-node=\"0\">Pur\u00ea de Ab\u00f3bora:<\/strong><\/p>\n<ul data-path-to-node=\"66\">\n<li>\n<p data-path-to-node=\"66,0,0\">800 g de ab\u00f3bora moranga cozida e amassada<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"66,1,0\">3 colheres (sopa) de manteiga<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"66,2,0\">1 x\u00edcara (ch\u00e1) de requeij\u00e3o cremoso<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"66,3,0\">Sal a gosto<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"67\"><strong data-path-to-node=\"67\" data-index-in-node=\"0\">Carne Refogada:<\/strong><\/p>\n<ul data-path-to-node=\"68\">\n<li>\n<p data-path-to-node=\"68,0,0\">2 colheres (sopa) de manteiga<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"68,1,0\">1 cebola picada e 2 dentes de alho amassados<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"68,2,0\">800 g de carne bovina cozida e desfiada<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"68,3,0\">1 piment\u00e3o amarelo picado e 2 tomates picados<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"68,4,0\">Sal, cheiro-verde e 100 g de queijo parmes\u00e3o ralado<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"69\">Modo de Preparo<\/h3>\n<ol start=\"1\" data-path-to-node=\"70\">\n<li>\n<p data-path-to-node=\"70,0,0\"><strong data-path-to-node=\"70,0,0\" data-index-in-node=\"0\">Carne:<\/strong> Refogue a cebola e o alho na manteiga. Adicione a carne desfiada, o piment\u00e3o, o tomate, o sal e o cheiro-verde. Refogue por 5 minutos.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"70,1,0\"><strong data-path-to-node=\"70,1,0\" data-index-in-node=\"0\">Pur\u00ea:<\/strong> Em outra panela, leve a ab\u00f3bora moranga, a manteiga, o requeij\u00e3o e o sal ao fogo m\u00e9dio por 3 minutos, misturando bem.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"70,2,0\"><strong data-path-to-node=\"70,2,0\" data-index-in-node=\"0\">Gratinado:<\/strong> Em um refrat\u00e1rio untado, espalhe a carne refogada e cubra com o pur\u00ea de ab\u00f3bora. Polvilhe o queijo parmes\u00e3o e leve ao forno preaquecido (180 \u00baC) por 15 minutos at\u00e9 gratinar.<\/p>\n<\/li>\n<\/ol>\n<h2 data-path-to-node=\"72\">7. Frango Grelhado com Gengibre e Pur\u00ea de Inhame<\/h2>\n<p data-path-to-node=\"73\">Nutritivo e digestivo, o pur\u00ea de inhame \u00e9 o acompanhamento leve perfeito para o frango acebolado.<\/p>\n<ul data-path-to-node=\"74\">\n<li>\n<p data-path-to-node=\"74,0,0\"><strong data-path-to-node=\"74,0,0\" data-index-in-node=\"0\">Tempo:<\/strong> 40min<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"74,1,0\"><strong data-path-to-node=\"74,1,0\" data-index-in-node=\"0\">Rendimento:<\/strong> 6 por\u00e7\u00f5es<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"74,2,0\"><strong data-path-to-node=\"74,2,0\" data-index-in-node=\"0\">Dificuldade:<\/strong> F\u00e1cil<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"75\">Ingredientes<\/h3>\n<p data-path-to-node=\"76\"><strong data-path-to-node=\"76\" data-index-in-node=\"0\">Pur\u00ea de Inhame:<\/strong><\/p>\n<ul data-path-to-node=\"77\">\n<li>\n<p data-path-to-node=\"77,0,0\">3 x\u00edcaras (ch\u00e1) de inhame cozido e amassado<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"77,1,0\">2 colheres (sopa) de manteiga<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"77,2,0\">\u00bd x\u00edcara (ch\u00e1) de leite desnatado<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"77,3,0\">Sal e noz-moscada a gosto<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"78\"><strong data-path-to-node=\"78\" data-index-in-node=\"0\">Frango ao Gengibre:<\/strong><\/p>\n<ul data-path-to-node=\"79\">\n<li>\n<p data-path-to-node=\"79,0,0\">6 fil\u00e9s de peito de frango<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"79,1,0\">2 dentes de alho, sal e 6 colheres (sopa) de azeite<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"79,2,0\">1 colher (sopa) de gengibre ralado<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"79,3,0\">\u00bd cebola picada<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"79,4,0\">1 colher (sopa) de conhaque<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"79,5,0\">\u00bd x\u00edcara (ch\u00e1) de suco de laranja<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"80\">Modo de Preparo<\/h3>\n<ol start=\"1\" data-path-to-node=\"81\">\n<li>\n<p data-path-to-node=\"81,0,0\"><strong data-path-to-node=\"81,0,0\" data-index-in-node=\"0\">Pur\u00ea:<\/strong> Leve o inhame, a manteiga, o leite, o sal e a noz-moscada ao fogo m\u00e9dio em uma panela. Mexa at\u00e9 incorporar e reserve.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"81,1,0\"><strong data-path-to-node=\"81,1,0\" data-index-in-node=\"0\">Frango:<\/strong> Tempere os fil\u00e9s com alho e sal. Grelhe na metade do azeite at\u00e9 dourarem e reserve em uma travessa.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"81,2,0\">Na mesma frigideira, adicione o restante do azeite e doure o gengibre e a cebola. Acrescente o conhaque, o suco de laranja e o sal, reduzindo por 3 minutos.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"81,3,0\">Regue os fil\u00e9s com esse molho e sirva com o pur\u00ea de inhame.<\/p>\n<\/li>\n<\/ol>\n<h2 data-path-to-node=\"83\">8. Lombo Recheado com Salame e Pur\u00ea de Mandioca<\/h2>\n<p data-path-to-node=\"84\">A mandioca (aipim) traz consist\u00eancia e sabor r\u00fastico para acompanhar assados encorpados.<\/p>\n<ul data-path-to-node=\"85\">\n<li>\n<p data-path-to-node=\"85,0,0\"><strong data-path-to-node=\"85,0,0\" data-index-in-node=\"0\">Tempo:<\/strong> 1h50<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"85,1,0\"><strong data-path-to-node=\"85,1,0\" data-index-in-node=\"0\">Rendimento:<\/strong> 12 por\u00e7\u00f5es<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"85,2,0\"><strong data-path-to-node=\"85,2,0\" data-index-in-node=\"0\">Dificuldade:<\/strong> F\u00e1cil<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"86\">Ingredientes<\/h3>\n<p data-path-to-node=\"87\"><strong data-path-to-node=\"87\" data-index-in-node=\"0\">Pur\u00ea de Mandioca:<\/strong><\/p>\n<ul data-path-to-node=\"88\">\n<li>\n<p data-path-to-node=\"88,0,0\">500 g de mandioca cozida e espremida<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"88,1,0\">2 colheres (sopa) de margarina<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"88,2,0\">1 \u00bd x\u00edcara (ch\u00e1) de leite<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"88,3,0\">Sal e noz-moscada a gosto<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"89\"><strong data-path-to-node=\"89\" data-index-in-node=\"0\">Lombo Recheado:<\/strong><\/p>\n<ul data-path-to-node=\"90\">\n<li>\n<p data-path-to-node=\"90,0,0\">1 \u00bd kg de lombo temperado aberto em bife grande<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"90,1,0\">150 g de salame fatiado e 100 g de queijo provolone ralado<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"90,2,0\">Sal, pimenta-do-reino, 1 x\u00edcara (ch\u00e1) de suco de laranja e 1 x\u00edcara (ch\u00e1) de vinho branco seco<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"91\">Modo de Preparo<\/h3>\n<ol start=\"1\" data-path-to-node=\"92\">\n<li>\n<p data-path-to-node=\"92,0,0\"><strong data-path-to-node=\"92,0,0\" data-index-in-node=\"0\">Lombo:<\/strong> Abra a pe\u00e7a de lombo, recheie com o salame e o provolone. Enrole como rocambole e amarre com barbante culin\u00e1rio.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"92,1,0\">Coloque em uma assadeira, tempere com sal e pimenta e regue com o suco de laranja e o vinho. Cubra com papel-alum\u00ednio e asse em forno m\u00e9dio (180 \u00baC) por 1 hora. Retire o papel e deixe dourar por mais 20 minutos, regando com o caldo do cozimento.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"92,2,0\"><strong data-path-to-node=\"92,2,0\" data-index-in-node=\"0\">Pur\u00ea:<\/strong> Em uma panela, junte a mandioca espremida, a margarina, o leite, o sal e a noz-moscada. Misture em fogo m\u00e9dio por 10 minutos at\u00e9 atingir o ponto cremoso.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"92,3,0\">Sirva o lombo fatiado acompanhado do pur\u00ea de mandioca.<\/p>\n<\/li>\n<\/ol>\n<h2 data-path-to-node=\"94\">9. Pur\u00ea de Arroz com Bacon<\/h2>\n<p data-path-to-node=\"95\">Uma solu\u00e7\u00e3o inteligente e deliciosa para reaproveitar a sobra de arroz cozido e transformar em um prato rico.<\/p>\n<ul data-path-to-node=\"96\">\n<li>\n<p data-path-to-node=\"96,0,0\"><strong data-path-to-node=\"96,0,0\" data-index-in-node=\"0\">Tempo:<\/strong> 40min<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"96,1,0\"><strong data-path-to-node=\"96,1,0\" data-index-in-node=\"0\">Rendimento:<\/strong> 4 por\u00e7\u00f5es<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"96,2,0\"><strong data-path-to-node=\"96,2,0\" data-index-in-node=\"0\">Dificuldade:<\/strong> F\u00e1cil<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"97\">Ingredientes<\/h3>\n<ul data-path-to-node=\"98\">\n<li>\n<p data-path-to-node=\"98,0,0\">150 g de bacon picado<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"98,1,0\">2 x\u00edcaras (ch\u00e1) de arroz cozido<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"98,2,0\">1 \u00bd x\u00edcara (ch\u00e1) de leite<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"98,3,0\">1 colher (sopa) de margarina<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"98,4,0\">50 g de queijo parmes\u00e3o ralado<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"98,5,0\">2 batatas grandes cozidas e amassadas<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"98,6,0\">1 colher (sopa) de alecrim fresco picado<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"98,7,0\">2 colheres (ch\u00e1) de sal<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"99\">Modo de Preparo<\/h3>\n<ol start=\"1\" data-path-to-node=\"100\">\n<li>\n<p data-path-to-node=\"100,0,0\">Em uma panela, frite o bacon na pr\u00f3pria gordura at\u00e9 dourar. Escorra o bacon em papel-toalha e reserve a gordura soltada na panela.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"100,1,0\">No liquidificador, bata o arroz cozido com o leite, a margarina e o queijo parmes\u00e3o at\u00e9 triturar bem.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"100,2,0\">Transfira a mistura batida para a panela com as batatas amassadas, o alecrim e o sal.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"100,3,0\">Cozinhe em fogo m\u00e9dio, mexendo sempre, at\u00e9 encorpar levemente.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"100,4,0\">Transfira para uma travessa, espalhe o bacon crocante por cima e regue com um fio da gordura do bacon reservada antes de servir.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>O pur\u00ea \u00e9 um dos acompanhamentos mais pr\u00e1ticos e acolhedores da culin\u00e1ria. Perfeito para dias mais frios, ele \u00e9 o par ideal para carnes, peixes e aves, funcionando como uma excelente alternativa ao arroz tradicional. No entanto, voc\u00ea n\u00e3o precisa ficar preso apenas \u00e0 cl\u00e1ssica vers\u00e3o de batata-inglesa. Diversos legumes, ra\u00edzes e at\u00e9 frutas podem &#8230; <a title=\"Pur\u00eas diferentes: 9 receitas f\u00e1ceis para fugir da tradicional batata\" class=\"read-more\" href=\"https:\/\/atualizze.com\/receitas\/pures-diferentes-9-receitas-faceis-para-fugir-da-tradicional-batata-2\/\" aria-label=\"Read more about Pur\u00eas diferentes: 9 receitas f\u00e1ceis para fugir da tradicional batata\">Ler mais<\/a><\/p>\n","protected":false},"author":0,"featured_media":50403,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-50395","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/atualizze.com\/receitas\/wp-content\/uploads\/2026\/11\/pures-diferentes-9-receitas-faceis-para-fugir-da-tradicional-batata-1793820851.jpg","_links":{"self":[{"href":"https:\/\/atualizze.com\/receitas\/wp-json\/wp\/v2\/posts\/50395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/atualizze.com\/receitas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/atualizze.com\/receitas\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/atualizze.com\/receitas\/wp-json\/wp\/v2\/comments?post=50395"}],"version-history":[{"count":1,"href":"https:\/\/atualizze.com\/receitas\/wp-json\/wp\/v2\/posts\/50395\/revisions"}],"predecessor-version":[{"id":50404,"href":"https:\/\/atualizze.com\/receitas\/wp-json\/wp\/v2\/posts\/50395\/revisions\/50404"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/atualizze.com\/receitas\/wp-json\/wp\/v2\/media\/50403"}],"wp:attachment":[{"href":"https:\/\/atualizze.com\/receitas\/wp-json\/wp\/v2\/media?parent=50395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/atualizze.com\/receitas\/wp-json\/wp\/v2\/categories?post=50395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/atualizze.com\/receitas\/wp-json\/wp\/v2\/tags?post=50395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}