Tagliatelle with Caramelised Celeriac | Sage Butter & Walnuts

Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper. Thoroughly peel the celeriac and cut it into fine cubes of approx. 8–10 mm. Peel and finely chop the garlic. Spread the celeriac cubes on the baking tray, drizzle with olive oil, and toss with salt, freshly ground pepper, and a pinch of nutmeg. Bake in the preheated oven for approx. 22–25 minutes until the celeriac is tender and caramelized golden-brown all over.

Bring plenty of water to a boil in a large pot and salt well. Cook the tagliatelle according to the package instructions for approx. 7–9 minutes until al dente. Before draining, ladle out about 100 ml of the starchy pasta water and set aside. Drain the tagliatelle in a colander.

Meanwhile, roughly chop the walnut kernels and toast them in a wide pan without fat over medium heat for 2–3 minutes until fragrant. Remove and set aside. In the same pan, melt the unsalted butter over medium heat and let it foam lightly. Add the fresh sage leaves and finely chopped garlic and fry gently for approx. 2 minutes until the sage leaves are crispy and the butter develops a wonderfully nutty aroma.