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kept bymonimo

2 Zwiebeln, 1 Knoblauchzehe, 500 g Kohlrabi, 400 g Fenchel, 80 g Walnusskerne, 150 g Roquefort, 1 Bund glatte Petersilie, 4 EL Butter, Salz, Pfeffer, 2 EL Mehl, 500 ml Milch, 1 Prise geriebene Muskatnuss, 350 g Lasagneblätter (ohne Vorkochen), 100 g Emmentaler, gerieben



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