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Greg Amirault
Tartare with baked mushrooms and celeriac
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Ingredients
Directions
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In a large pan, bring plenty of water to the boil with salt.
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Cut the celeriac into slices, peel them and cut into small cubes.
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Peel and chop the onion and finely chop the garlic.
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Cut the mushrooms into large pieces.
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Add the tagliatelle to the boiling water and cook the pasta al dente over ten minutes.
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Heat over half of the tablespoons of olive oil in a stir-fry stir-fry the onion, garlic and celeriac for two minutes.
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Add the water with the thyme, some salt and freshly ground black pepper and smother the vegetables in three minutes.
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Do not cover the pan.
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Rub the tartini with salt, pepper and olive oil and fry in a hot grill pan in six minutes, inside rosé.
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Add the mushrooms to the celeriac and stir fry all over high heat in four minutes until al dente.
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Drain the tagliatelle, stir in the cream with salt and pepper, warm for another minute.
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Put the tagliatelle in deep plates and pour the celeriac mushroom mixture on it.
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Put the tartar tarts on it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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