Creamy celeriac tagliatelle | With crispy toasted walnuts

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.

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.