Fettuccine with creamy celeriac and lamb sugar

Name: fettuccine with creamy celeriac and lamb sugar
Total time: 25 min
Yield: 4
Ingredients: 750 gram celeriac; 2 toes garlic; 4 tablespoon olive oil; 1 tablespoon thyme leaves; 4 lamb sausages; 200 ml whipped cream; 250 gram fresh fettuccine; 75 ml water

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.