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Phoenix2099
Fettuccine with creamy celeriac and lamb sugar
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Ingredients
Directions
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Cut the celeriac into slices of one and a half centimeters thick, cut off the peel and cut the slices into cubes.
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Finely chop the garlic.
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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.
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Bring a pan of plenty of water with salt to the boil.
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Heat the rest of the olive oil in a frying pan.
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Fry the sausages around brown, add a little water and fry gently in ten minutes.
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Add the fettuccine to the boiling water and boil until tender in three to four minutes.
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In the meantime stir in the cream and gravy of the sausages through the celeriac and cook until the sauce thickens.
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Pour the fettuccine into a colander and mix through the celeriac.
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Stay warm for a while.
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Serve in deep plates and put the lamb slices in slices.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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