{"id":4119,"date":"2026-07-25T17:57:41","date_gmt":"2026-07-25T17:57:41","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatsko-leso-povrce\/"},"modified":"2026-07-25T17:57:41","modified_gmt":"2026-07-25T17:57:41","slug":"hrvatsko-leso-povrce","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatsko-leso-povrce\/","title":{"rendered":"Hrvatsko le\u0161o povr\u0107e"},"content":{"rendered":"\n<style>\n#recipe-sr-croatian-boiled-vegetables-with-olive-oil{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  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#recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-rail-track::before{background:#999}\n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-ing-group,\n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-steps>li,\n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-rail,\n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-close,\n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-nutri-row,\n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-fact{break-inside:avoid}\n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-sec h2,\n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-stage{break-after:avoid}\n  \n  #recipe-sr-croatian-boiled-vegetables-with-olive-oil .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-sr-croatian-boiled-vegetables-with-olive-oil\" lang=\"sr\">\n  <p class=\"gj-eyebrow\">Hrvatska kuhinja <i>\u00b7<\/i> Povrtni prilog <i>\u00b7<\/i> Recept<\/p>\n  <h2 class=\"gj-h1\"><b>Hrvatsko le\u0161o povr\u0107e<\/b> sa maslinovim uljem, belim lukom <span class=\"gj-serif\">i per\u0161unom<\/span><\/h2>\n  <p class=\"gj-sub\">Jednostavan primorski prilog \u010duva jasan ukus svakog povr\u0107a. Krompir, \u0161argarepa i brokoli kuvaju se odvojeno, pa se jo\u0161 topli povezuju maslinovim uljem, belim lukom i per\u0161unom.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Povrtni prilog<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Hrvatska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Postupak:<\/i> <b>Kuvanje i za\u010dinjavanje<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Lako<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Prinos<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M8 3h8\"\/><path d=\"M9 3v3l-3 5a6 6 0 0 0 12 0l-3-5V3\"\/><path d=\"M8 15h8\"\/><\/svg><\/span><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 285 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Boiled-Vegetables-with-Olive-Oil-3.webp\" alt=\"Le\u0161o povr\u0107e od krompira, \u0161argarepe i brokolija na ovalnom tanjiru sa ka\u0161ikom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">Povr\u0107e ostaje u krupnim komadima: krompir je mekan, \u0161argarepa \u010dvrsta pod zubom, a brokoli zelen i neo\u0161te\u0107en.<\/p>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Kontekst, ukus i tehnika<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Na hrvatskoj obali re\u010d le\u0161o opisuje namirnicu skuvanu u vodi jednostavno, bez zapr\u0161ke i te\u0161kog sosa. Naj\u010de\u0161\u0107e se govori o le\u0161o krompiru, blitvi ili me\u0161anom povr\u0107u koje prati ribu, lignje i druga jela sa ro\u0161tilja. Tehnika deluje skromno, ali se oslanja na vrlo preciznu procenu vremena. Kada se sve povr\u0107e stavi u isti lonac istovremeno, brokoli se raspadne pre nego \u0161to krompir omek\u0161a. Dobar tanjir zato po\u010dinje redosledom, a ne brojem za\u010dina.<\/p><p class=\"gj-pull\">Kod le\u0161o povr\u0107a dobar rezultat se meri onim \u0161to je ostalo netaknuto: bojom, oblikom i \u010distim ukusom.<\/p><p>Ova verzija spaja krompir, \u0161argarepu i brokoli, tri povr\u0107a razli\u010dite gustine i sadr\u017eaja vode. Krompir tra\u017ei najdu\u017ee kuvanje i dobro podnosi posoljenu vodu. \u0160argarepa ulazi nekoliko minuta kasnije, da omek\u0161a bez gubitka slatko\u0107e i \u010dvrstine. Brokoli se kuva posebno, kratko i u mnogo vode, zatim se odmah cedi. Na taj na\u010din cvetovi ostaju celi, stabljike omek\u0161aju, a zelena boja ne prelazi u maslinastosivu.<\/p><p>Maslinovo ulje se ne kuva sa povr\u0107em. Dodaje se na tople, dobro oce\u0111ene komade, kada mogu da ga prime bez stvaranja masne bare na dnu tanjira. Beli luk se sitno secka i me\u0161a sa uljem, per\u0161unom, solju i biberom. Kratak odmor od pet minuta dovoljan je da se arome rasporede. Povr\u0107e ne treba sna\u017eno me\u0161ati varja\u010dom; bolje je \u0161irokom ka\u0161ikom podizati komade odozdo i lagano ih okretati.<\/p><p>Koli\u010dina ulja je odmerena tako da svaki komad dobije sjaj i aromu, ali da prilog ostane lagan. Kod maslinovog ulja kvalitet se ose\u0107a odmah, po\u0161to nema sosa koji bi prikrio gor\u010dinu, u\u017eeglost ili preteranu o\u0161trinu. Blago do srednje intenzivno ekstra devi\u010dansko ulje odgovara kuvanom povr\u0107u. Beli luk mo\u017ee biti vrlo sna\u017ean kada je sirov, pa se koristi u umerenoj koli\u010dini i dodaje dok je povr\u0107e toplo; toplota mu ubla\u017eava o\u0161trinu bez pravog pr\u017eenja.<\/p><p>Le\u0161o povr\u0107e se mo\u017ee poslu\u017eiti toplo ili mlako, \u0161to olak\u0161ava organizaciju ru\u010dka. Nije salata, iako se za\u010dinjava nakon kuvanja, niti je ka\u0161asti prilog. Prepoznaje se po krupnim komadima, \u010distim bojama i jasnom ukusu namirnica. U ovom receptu krompir ostaje dovoljno suv da dr\u017ei oblik, \u0161argarepa ne puca pri okretanju, a brokoli se odvaja vilju\u0161kom bez mrvljenja. Takva tekstura omogu\u0107ava da prilog stoji uz pe\u010denu ribu ili meso, ali i da samostalno \u010dini lagan obrok.<\/p><p>Voda za kuvanje ne pretvara se u supu, ali ne mora da se baci. Te\u010dnost od krompira i \u0161argarepe sadr\u017ei skrob i blagu slatko\u0107u, pa mo\u017ee da poslu\u017ei kao deo osnove za povrtnu \u010dorbu istog dana. Voda od brokolija je izra\u017eenija i koristi se samo ako ukus odgovara narednom jelu. Za sam prilog va\u017enije je da se komadi posle ce\u0111enja ne hlade pod mlazom. Hladna voda ispira povr\u0161inski skrob sa krompira i spre\u010dava da aromati\u010dno ulje prione. Povr\u0107e se raspore\u0111uje na \u0161irok tanjir, ne u duboku \u010diniju u kojoj bi donji sloj nastavio da se kuva u sopstvenoj pari. Tako svaka vrsta zadr\u017eava boju i oblik sve do serviranja, \u010dak i kada prilog \u010deka desetak minuta. Ako prilog stoji du\u017ee, per\u0161un se mo\u017ee podeliti: polovina ide u toplo ulje, a ostatak neposredno pred sto, \u010dime boja ostaje sve\u017eija bez promene osnovne tehnike. Tanjir se slu\u017ei bez vi\u0161ka vode i bez te\u0161kog preliva.<\/p><\/div>\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri kontrolne ta\u010dke<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Krompir i \u0161argarepa se \u010diste i seku na krupne, ujedna\u010dene komade.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:10<\/b><span>Krompir po\u010dinje kuvanje; \u0161argarepa ulazi kada mu ostane oko deset minuta.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:20<\/b><span>Brokoli se kratko kuva u posebnom loncu i odmah cedi.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:35<\/b><span>Toplo povr\u0107e se za\u010dinjava i miruje pet minuta pre serviranja.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Krompir se kuva u posoljenoj vodi dok no\u017e prolazi kroz sredinu uz blag otpor. \u0160argarepa se dodaje kasnije, a brokoli se kuva posebno samo nekoliko minuta, da cvetovi ostanu \u010dvrsti i zeleni. Sve povr\u0107e se dobro ocedi i, dok je jo\u0161 toplo, lagano pome\u0161a sa ekstra devi\u010danskim maslinovim uljem, sitno seckanim belim lukom, per\u0161unom, solju i crnim biberom. Pet minuta odmora omogu\u0107ava da krompir upije aromati\u010dno ulje bez raspadanja. Recept daje \u0161est porcija jednostavnog priloga, pogodnog uz ribu, pe\u010deno meso ili kao mlako povrtno jelo. Svaka vrsta ostaje prepoznatljiva po boji, obliku i stepenu meko\u0107e. Preliv se zadr\u017eava na toploj povr\u0161ini, ne na dnu posude.<\/p>\n  <\/div>\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Povr\u0107e<\/h3><ul><li><b>Krompir, 900 g<\/b> \u2014 <em>vo\u0161tan ili univerzalan, olju\u0161ten<\/em><\/li><li><b>\u0160argarepa, 500 g<\/b> \u2014 <em>ise\u010dena na debele kose komade<\/em><\/li><li><b>Brokoli, 600 g<\/b> \u2014 <em>cvetovi sa delom olju\u0161tene stabljike<\/em><\/li><li><b>Voda, 2,5 l<\/b> \u2014 <em>za kuvanje<\/em><\/li><li><b>So, 12 g<\/b> \u2014 <em>za vodu za kuvanje<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za preliv<\/h3><ul><li><b>Ekstra devi\u010dansko maslinovo ulje, 70 ml<\/b> \u2014 <em>blago do srednje intenzivno<\/em><\/li><li><b>Beli luk, 3 \u010dena<\/b> \u2014 <em>vrlo sitno seckan<\/em><\/li><li><b>Sve\u017e per\u0161un, 20 g<\/b> \u2014 <em>sitno seckan<\/em><\/li><li><b>So, 3 g<\/b> \u2014 <em>za zavr\u0161no doterivanje<\/em><\/li><li><b>Crni biber, 1\/2 ka\u0161i\u010dice<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Klju\u010dni alergeni: recept ne sadr\u017ei uobi\u010dajene obavezne alergene; celer nije uklju\u010den. Prakti\u010dne zamene opisane su u odeljku o varijacijama.<\/div><\/div><\/div>\n  <\/div>\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Kuvanje povr\u0107a<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite komade<\/p><p class=\"gj-step-x\">Krompir isecite na komade od oko 4 cm, \u0161argarepu na debele kose kolutove, a brokoli razdvojte na srednje cvetove. Deblju stabljiku brokolija olju\u0161tite i isecite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte krompir i \u0161argarepu<\/p><p class=\"gj-step-x\">U 1,5 l vode rastvorite 8 g soli i dodajte krompir. Kuvajte blagim klju\u010danjem 10 minuta, zatim dodajte \u0161argarepu i nastavite 8\u201310 minuta. Krompir je gotov kada no\u017e prolazi uz blag otpor.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte brokoli<\/p><p class=\"gj-step-x\">U drugom loncu prokuvajte 1 l vode sa 4 g soli. Dodajte brokoli i kuvajte 3\u20134 minuta, dok stabljika omek\u0161a, a cvetovi ostanu \u010dvrsti i jarko zeleni. Odmah ocedite.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Za\u010dinjavanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Napravite preliv<\/p><p class=\"gj-step-x\">Pome\u0161ajte maslinovo ulje, beli luk, per\u0161un, 3 g soli i crni biber. Ostavite minut da beli luk zamiri\u0161e u ulju.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pove\u017eite povr\u0107e<\/p><p class=\"gj-step-x\">Krompir i \u0161argarepu dobro ocedite i prenesite na \u0161irok tanjir. Dodajte brokoli, prelijte pripremljenim uljem i \u0161irokom ka\u0161ikom lagano okrenite komade bez gnje\u010denja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite i poslu\u017eite<\/p><p class=\"gj-step-x\">Ostavite povr\u0107e 5 minuta da upije preliv. Poslu\u017eite toplo ili mlako, uz preliv koji se zadr\u017eao na dnu tanjira.<\/p><\/div><\/li><\/ol>\n  <\/div>\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n    <h3>Serviranje<\/h3><p>Le\u0161o povr\u0107e prirodno prati pe\u010denu ili kuvanu ribu, lignje, piletinu i jednostavno pe\u010deno meso. Mo\u017ee se poslu\u017eiti i kao mlak samostalni tanjir uz hleb. Na stolu se dodatno maslinovo ulje daje odvojeno, da svako zadr\u017ei \u017eeljenu lako\u0107u. Limun nije neophodan; ako se slu\u017ei uz ribu, kri\u0161ke mogu stajati sa strane.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Ostatak se rashla\u0111uje u roku od 2 sata i \u010duva u zatvorenoj posudi do 3 dana. Najbolje se vra\u0107a na sobnu temperaturu ili kratko zagreva na pari. Mikrotalasno podgrevanje treba da bude kratko i pokriveno, po\u0161to duga toplota isu\u0161uje krompir i omek\u0161ava brokoli. Zamrzavanje se ne preporu\u010duje zbog promene teksture.<\/p><h3>Varijacije i zamene<\/h3><p>Brokoli mo\u017ee da se zameni cveta\u010dom uz 5\u20136 minuta kuvanja. Deo krompira mo\u017ee biti mlada tikvica koja se kuva samo 3 minuta. Blitva mo\u017ee da se doda kao posebna kuvana komponenta, dobro oce\u0111ena. Per\u0161un mo\u017ee da ustupi mesto sitno seckanom listu celera, ako nema alergije na celer.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Komadi povr\u0107a moraju biti sli\u010dne veli\u010dine unutar svake vrste. Posle ce\u0111enja lonac se kratko vra\u0107a na uga\u0161enu toplu ringlu da ispari vi\u0161ak vode sa krompira. Preliv se dodaje dok je povr\u0107e toplo, ali ne dok iz njega jo\u0161 curi voda, ina\u010de ulje sklizne sa povr\u0161ine.<\/p><h3>Oprema<\/h3><p>Potrebna su dva lonca, cediljka, o\u0161tar no\u017e, daska i \u0161iroka ka\u0161ika za okretanje. Dva lonca nisu luksuz: odvojeno kuvanje brokolija najvi\u0161e uti\u010de na boju i teksturu gotovog priloga.<\/p>\n  <\/div>\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 285 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 41 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 11 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 8 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 340 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 porcija. <b>Klju\u010dni alergeni:<\/b> recept ne sadr\u017ei uobi\u010dajene obavezne alergene; celer nije uklju\u010den. Vrednosti su okvirne po jednoj od \u0161est porcija i uklju\u010duju svu koli\u010dinu maslinovog ulja iz recepta.<\/p>\n  <\/div>\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Jednostavno kuvano povr\u0107e postaje dobro jelo tek kada svaka vrsta zadr\u017ei svoj trenutak meko\u0107e.<\/p>\n    <p>Le\u0161o postupak ne tra\u017ei sos da bi sakrio prekuvane komade. Odvojena vremena kuvanja, dobro ce\u0111enje i ulje dodato na toplu povr\u0161inu daju prilog koji ostaje \u010dist, sjajan i dovoljno \u010dvrst da stigne na sto u urednim komadima.<\/p>\n  <\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-croatian-boiled-vegetables-with-olive-oil\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Hrvatsko le\u0161o povr\u0107e sa maslinovim uljem, belim lukom i per\u0161unom\",\n  \"description\": \"Jednostavan primorski prilog \u010duva jasan ukus svakog povr\u0107a. 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