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Ингредиенты (14) |
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For the purees |
5 carrots, peeled and sliced |
1.5 litres stock (2 x 750ml), (vegetable or beef) |
1 celeriac, peeled and cubed |
1 (3 cm) piece ginger root, peeled and diced |
Salt and pepper to taste |
For the beef |
A knob of butter |
3 cloves garlic, minced |
1kg roast beef |
For the orange sauce |
5 oranges |
1 tablespoon cornflour |
100ml Cointreau |