By Chef: Chris Anca
Posted: November 27, 2013
Love raw pasta and looking for another variation to the usual zucchini noodle? Then try celeriac! Celeriac, also known as celery root, is an amazing, mildly flavored, slightly starchy yet tender root vegetable that holds up amazingly well in raw pasta dishes like this delicious one by Chris Anca of Tales of a Kitchen. Its pleasant flavor is reminiscent of both celery and parsley, with a subtle sweetness. It is a great source of Vitamin K, Vitamin C, and minerals such as phosphorus, iron, copper, calcium and magnesium.
This recipe combines spiralized celeriac with a sweet and tangy, mustardy apple based sauce. It is light, full of flavor, seasonally appropriate and SO tasty! Top with a sprinkling of raw pumpkin seeds and enjoy!
For the ‘sauce’:
- 1 big apple, cored and cut into chunks
- 3 TBSP walnut oil (it’s really good if you can get it, but good olive oil works too)
- 2 TBSP lemon juice
- 1 tsp sweetener of choice (honey works best for me, but you can also try maple syrup)
- ½ tsp raw mustard
- black pepper
For the pasta:
- ½ celeriac
- 3-4 TBSP lemon juice
- 1 small green onion, finely sliced
- Toppings like pepitas, sunflower seeds, sesame seeds and fresh thyme
1. First peel your celeriac and make your pasta – you can either use a spiralizer machine, a julienne peeler or use your knife to score the celeriac and then peel.
2. Toss pasta in 3-4 TBSP of lemon juice and set aside.
3. To make the sauce, add the ingredients to a blender and process until you get a smooth mix.
4. Toss pasta in the sauce, add toppings of choice and serve fresh.
Keeps refrigerated for 1 day or two.