Creamy celeriac tagliatelle | With crispy toasted walnuts
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35 min
Quick
Kifli Kukták
Selymes, krémes tagliatelle aranybarnára pirított, puhára párolt és pürésített zellergumóval, illatos kakukkfűvel, ropogósra pirított dióval és érlelt parmezánnal. Kifinomult, őszi vegetáriánus olasz tészta.
Preparation method
Preparation and sautéing the celeriac
Carefully peel the celeriac and cut it into small cubes, approx. 1 cm in size. Finely chop the shallots and garlic. Toast the walnuts in a dry pan for 2-3 minutes until fragrant, then set aside and coarsely chop.
In a deep frying pan, heat the extra virgin olive oil and 20 g of butter. Add the shallots and celeriac cubes, then sauté over medium heat for 6-8 minutes until lightly browned. Stir in the minced garlic and picked fresh thyme leaves, then season with salt and pepper to taste.
Simmering, pasta cooking, and assembly
Pour 2 dl of water over the sautéed celeriac, cover, and simmer over low heat for 10-12 minutes until butter-soft. Transfer half of the tender celeriac to a container, puree it with an immersion blender and a splash of cooking liquid until silky smooth, then fold it back into the pan with the remaining celeriac cubes.
Chef's tip
Pureeing half of the tender celeriac creates a naturally creamy, velvety sauce without needing heavy cream, while the soft celeriac cubes add a lovely rustic texture to the dish.
The finely grated lemon zest and a few drops of lemon juice highlight the sweet, earthy flavor of the celeriac and lend a burst of freshness to the rich sauce.
Ingredients
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