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Pasta with celeriac
Vegetarian spaghetti with celeriac and chestnut mushrooms.
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Ingredients
Directions
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Cut the celeriac into cubes of 2 x 2 cm. Put half in a saucepan and add the milk and the bay leaf.
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Pour in so much water that the celeriac is just below and bring to the boil. Cook over low heat for 20 minutes until done.
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Meanwhile, heat the oil in a frying pan and fry the remaining celeriac in 15 minutes until golden brown and done. Change regularly.
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Cook the spaghetti al dente according to the instructions on the package.
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Cut the champions into quarters. In the meantime, heat the oil in another frying pan and fry the mushrooms for 10 minutes. Change regularly.
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Add the bacon strips and cook for another 5 minutes.
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Spoon the fried celeriac cubes through the mushroom mixture and add the coarse cut parsley.
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Remove the bay leaf from the pan with the cooked celeriac. Puree the celeriac with all the cooking liquid in the pan with the hand blender.
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Rub this sauce through a sieve.
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Mix the pasta with the sauce and the parsley.
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Serve with the mushroom celeriac mixture.
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Nutrition
670Calories
Sodium20% DV475mg
Fat42% DV27g
Protein60% DV30g
Carbs21% DV64g
Fiber8% DV2g
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