Creamy celeriac tagliatelle with walnuts | 25-minute aromatic Italian pasta

Peel the celeriac and cut it into small, approx. 1 cm cubes so that it softens quickly and evenly. Peel the garlic cloves and mince finely. Toast the walnut kernels in a dry pan over medium heat for 2-3 minutes until fragrant, then let them cool and roughly chop.

In a large pot, bring plenty of lightly salted water to a boil for the pasta.

In a deep frying pan, heat the extra virgin olive oil and half of the butter (15 g). Add the celeriac cubes and the stripped fresh thyme leaves, then season with salt and pepper. Sauté and braise covered over medium heat for 8-10 minutes, until the celeriac is completely tender and caramelized to a golden brown. Stir in the minced garlic for the final 1 minute.