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Celeriac-bacon puree
A tasty recipe. The side dish contains the following ingredients: meat, celeriac (peeled and chopped leaves), potatoes (peeled), smoked bacon cubes (250 g), milk, mature farmhouse cheese (grated) and 4 seasons pepper (mill 35g).
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Ingredients
Directions
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Cut the celeriac and potatoes into blocks of 5 cm and cook for 20 minutes.
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Fry the bacon for 8 minutes in a non-stick pan without oil or butter.
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Heat the milk and add to the poured celeriac and potato.
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Stamp with a puree damper.
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Add the cheese, the bacon and 2 tbsp celery leaves.
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Stir until the cheese is melted.
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Season with 4 seasons pepper.
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Tasty with fried beef chipolata and sauerkraut..
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Nutrition
425Calories
Sodium33% DV790mg
Fat42% DV27g
Protein46% DV23g
Carbs7% DV22g
Fiber8% DV2g
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