A bowl serving celeriac ribbons tossed with chard, garlic & pumpkin seeds

Celeriac ribbons tossed with chard, garlic & pumpkin seeds

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(1 ratings)

Prep: 20 mins Cook: 15 mins

More effort

Serves 2

Peel celeriac into ribbons to make this fabulous celeriac 'pasta' served with chard, pecorino, garlic and thyme. It's gluten-free and packed with flavour

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal418
  • fat31g
  • saturates9g
  • carbs14g
  • sugars5g
  • fibre14g
  • protein13g
  • salt2.1g
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Ingredients

  • 1 small celeriac, peeled
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 40g pumpkin seeds
  • 2 tbsp extra virgin olive oil
  • 15g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 thyme sprigs, leaves removed
  • 2 finely chopped cloves of garlic
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • ½ tsp of dried chilli flakes
  • 1 bunch of chard, leaves separated from stalks, stalks sliced and leaves shredded
  • 20g pecorino

Method

  1. Using a good vegetable peeler, cut long, wide strips (about the width of parpadelle) around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons. Allow for more than you would if using pasta.

  2. Dry-fry the pumpkin seeds in a pan until they’ve puffed and popped. Set aside.

  3. Bring a large pan of salted water to the boil. Add the celeriac for 1 min, drain and reserve the water. In a non-stick frying pan, heat the oil and butter until the butter has melted and foamed up. Add the thyme, garlic and chilli.

  4. Cook the garlic mixture for 5 mins until fragrant and almost golden, add the chard stalks and stir, cooking for a couple more mins. Add the pumpkin seeds and the chard leaves, season and squeeze in some lemon juice. Turn up the heat and stir in half the grated cheese. Add the celeriac and a slosh of the cooking water and toss, shaking the pan until the sauce looks glossy. Divide between plates, top with more cheese and serve.

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Comments, questions and tips

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joannewall
11th Oct, 2017
5.05
What a fabulously scrummy recipe. Will certainly do again. I did make some tweaks... Instead of chard I used Cavolo Nero (as that's what was in the shop at the time). I added sliced chestnut mushrooms at the same time as the garlic, thyme, etc. And lastly I added a slug of white wine to the pan once the Cavolo had gone in to help wilt the leaves... Truly tasty dish!
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