Pasta with celeriac

Name: pasta with celeriac
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 celeriac peeled; 150 ml semi skimmed milk; 1 dried laurel leaves; 4 el traditional olive oil; 300 g wholemeal spaghetti; 500 g Chestnut mushroom; 300 g vegetarian bacon strips; 20 g fresh flat parsley coarsely chopped

Vegetarian spaghetti with celeriac and chestnut mushrooms.

Ingredients

Kitchen Stuff

1 blender

Directions

Cut the celeriac into cubes of 2 x 2 cm. Put half in a saucepan and add the milk and the bay leaf.
Pour in so much water that the celeriac is just below and bring to the boil. Cook over low heat for 20 minutes until done.
Meanwhile, heat the oil in a frying pan and fry the remaining celeriac in 15 minutes until golden brown and done. Change regularly.
Cook the spaghetti al dente according to the instructions on the package.
Cut the champions into quarters. In the meantime, heat the oil in another frying pan and fry the mushrooms for 10 minutes. Change regularly.
Add the bacon strips and cook for another 5 minutes.
Spoon the fried celeriac cubes through the mushroom mixture and add the coarse cut parsley.
Remove the bay leaf from the pan with the cooked celeriac. Puree the celeriac with all the cooking liquid in the pan with the hand blender.
Rub this sauce through a sieve.
Mix the pasta with the sauce and the parsley.
Serve with the mushroom celeriac mixture.

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Nutrition

670Calories

Sodium20% DV475mg

Fat42% DV27g

Protein60% DV30g

Carbs21% DV64g

Fiber8% DV2g

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