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.
-
15 minMain dishpotato cubes, wild pink salmon, mayonnaise, fine sweet-sour pickles, bunch onions, lamb's lettuce, cherryto,potato salad with salmon
-
30 minMain dishbread mix white, traditional olive oil, dried Italian herbs, black olives, fresh cod fillet, Red Pesto, wheat flour,Mediterranean cod bread
-
40 minMain dishonion, celery, Red pepper, olive oil, shawarma meat, Pizza Dough, egg, endive,shoarma packets with endive
-
30 minMain dishSpaghetti, jalapeño peppers, tomato Tapenade, giant shrimp, olive oil, romatomatics, bunch onions, basil leaves,spaghetti with prawns and mexican pepper
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it