Caramelized Celeriac Tagliatelle | Italian Autumn Pasta

Thoroughly peel the celeriac, then cut it into very small cubes of about half a centimeter (brunoise) so that it caramelizes evenly and quickly. Peel and finely slice the garlic, and roughly chop the walnuts.

Toast the roughly chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then transfer to a small bowl and set aside for serving.

In the same pan, heat 30 ml of extra virgin olive oil and half of the butter (25 g). Add the celeriac cubes, sprinkle with a pinch of fine salt, and sauté over medium heat for 10-12 minutes until beautifully golden brown and caramelized. In the last 2 minutes, add the garlic slices and stripped fresh thyme leaves as well.