Are you ready for my favorite raw pasta so far? Indeed I said my favorite. I have really been enjoying celeriac in all sorts of salads or soups, but now I simply love it and find it an amazingly flavorsome pasta substitute. It has the crunch, the chewiness, the softness, the elasticity – it has all the good stuff to deserve an honorary place on our plates – right in the middle, center of attention. And while raw pasta is generally very easy to make, especially with a spiralizer machine, I find that celeriac pasta is even easier to make than zucchini or carrot.
If you’re googling celeriac right about now to see what I’m talking about, and if you stumbled upon a gnarly, weird looking thing and you’re thinking ‘wait, what?’, trust me when I say it tastes GOOD. It might not look pretty to most people (I fail to see why!), but it really tastes quite similar to the average celery you’re probably more used to – they belong to the same family; celery is grown for stalks, while celeriac is grown for its roots. I actually find celeriac tastes a bit more flavorsome, more intense and slightly better than celery stalks.
The strong flavor of celeriac pairs very well with the delicate sweetness of the apple and the deep flavor of the walnut oil. It’s also best friends with lemon and I find that a few drops of lemon juice go a long way.
- For the ‘sauce’:
- 1 big apple, cored and cut into chunks
- 3 TBSP walnut oil (it’s really good if you can get it, but good olive oil works too)
- 2 TBSP lemon juice
- 1 tsp sweetener of choice (honey works best for me, but you can also try maple syrup)
- 1/2 tsp raw mustard (recipe link below)
- black pepper
- For the pasta:
- 1/2 celeriac
- 3-4 TBSP lemon juice
- 1 small green onion, finely sliced
- Toppings like pepitas, sunflower seeds, sesame seeds and fresh thyme
- First peel your celeriac and make your pasta – you can either use a spiralizer machine, a julienne peeler or use your knife to score the celeriac and then peel.
- Toss pasta in 3-4 TBSP of lemon juice and set aside.
- To make the sauce, add the ingredients to a blender and process until you get a smooth mix.
- Toss pasta in the sauce, add toppings of choice and serve fresh.
- Keeps refrigerated for 1 day or two.
You can find my go to raw mustard recipe here.