Tagliatelle with Braised Celeriac | Sage Butter & Walnuts

Thoroughly peel the celeriac and cut it into thin strips, about 5 mm thick, or bite-sized cubes. Peel and finely dice the shallots and garlic. Wash the sage leaves and gently pat them dry. Roughly chop the walnut kernels.

Gently toast the chopped walnut kernels in a non-stick pan without fat over medium heat for about 3 minutes until wonderfully fragrant. Remove immediately from the pan and set aside on a plate.

In a large, deep pan, heat the olive oil and half of the butter (approx. 30 g) over medium heat. Add the celeriac cubes and fry for about 8–10 minutes until golden brown and tender, turning occasionally. After 5 minutes, add the shallots and garlic and sauté gently. Season with a pinch of salt and freshly ground pepper.