Filter
Reset
Sort ByRelevance
Phoenix2099
Fettuccine with creamy celeriac and lamb sugar
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the celeriac into slices of one and a half centimeters thick, cut off the peel and cut the slices into cubes.
-
Finely chop the garlic.
-
Smother the celeriac in a pan with half of the olive oil with the garlic, thyme, salt and pepper and the water covered in ten minutes gently cooked.
-
Bring a pan of plenty of water with salt to the boil.
-
Heat the rest of the olive oil in a frying pan.
-
Fry the sausages around brown, add a little water and fry gently in ten minutes.
-
Add the fettuccine to the boiling water and boil until tender in three to four minutes.
-
In the meantime stir in the cream and gravy of the sausages through the celeriac and cook until the sauce thickens.
-
Pour the fettuccine into a colander and mix through the celeriac.
-
Stay warm for a while.
-
Serve in deep plates and put the lamb slices in slices.
-
25 minMain dishbasmati rice, onions, garlic, (peanut) oil, smoked paprika, paprika mix, beef strips, basic vegetable sauce paprika, hot water, celery,fast pepper stew with beef strips and rice
-
25 minMain dishlemon, olive oil, salmon fillet, farfalle, wok vegetable, mustard, creme fraiche,salmon with vegetables and farfalle
-
10 minMain dishbutter or margarine, swede, seasoned baby peppers and onion, steaks du boeuf, Red pepper,steak du boeuf with spicy vegetables
-
35 minMain dishgarlic, shallot, traditional olive oil, fennel thyme sausage, fennel seed, Chinese coal, cannellini canned beans, water,white bean purée, Chinese cabbage and fennel thyme sausage
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it