Tagliatelle with caramelized celeriac, walnuts and crispy sage

Roughly chop the walnuts, then toast them in a dry pan over medium heat for 2-3 minutes until fragrant and lightly browned. Remove from the pan and set aside.

Thoroughly peel the celeriac, then cut it into thin matchsticks or fine, 3-4 mm strips. Peel the garlic cloves and crush or slice them finely.

Heat the olive oil and half of the butter in a deep, wide pan over medium heat. Add the celeriac strips and sauté patiently for 10-12 minutes, stirring occasionally, until the celeriac caramelizes to a golden brown and develops a sweet flavor.