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Tagliatelle with Celeriac | Fine Autumn Delight
(0)
30 min
Quick
Gurkerl Küche
Aromatische Tagliatelle mit im Backrohr geröstetem Knollensellerie, frischem Thymian in nussiger Butter, gerösteten Haselnüssen und feinem Grana Padano. Ein überraschend herzhaftes, vegetarisches Herbstgericht!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Thoroughly peel the celeriac and cut it into approx. 1.5 cm cubes. Peel and finely chop the garlic. Strip the thyme leaves from the sprigs. Coarsely chop the hazelnuts and finely grate the zest of the organic lemon.
Toast the chopped hazelnuts in a small pan without oil over medium heat for 2 to 3 minutes until fragrant and lightly browned. Then remove immediately from the pan and let cool on a plate.
Instructions
Spread the celeriac cubes onto a baking sheet lined with baking paper. Drizzle with 2 tbsp extra virgin olive oil and toss with salt, freshly ground pepper, and half of the fresh thyme. Roast in the preheated oven for approx. 20 to 25 minutes until the cubes are soft and caramelised golden-brown at the edges.
Chef's tip
Flavour tip for the celeriac: Do not cut the celeriac cubes too small so that they caramelise nicely on the outside in the oven while remaining wonderfully juicy and tender on the inside.
Pasta water as a binding agent: The starchy cooking water is the secret of every Italian pasta sauce. Together with the melted butter, it combines into a velvety sauce that clings perfectly to the ribbon noodles.
Ingredients
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