Cele­riac rib­bon ‘pasta’ tossed with chard, gar­lic & pump­kin seeds

BBC Good Food - - Update -


1 small cele­riac, peeled

1 lemon, juiced

40g pump­kin seeds

2 tbsp ex­tra vir­gin olive oil

15g but­ter

4 thyme sprigs, leaves re­moved

2 finely chopped cloves of gar­lic

½ tsp of dried chilli flakes

1 bunch of chard, leaves sep­a­rated from stalks, stalks sliced and leaves shred­ded

20g pecorino

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.

GOOD TO KNOW fo­late • fi­bre • vit c • iron • 2 of 5-a-day • gluten free

PER SERV­ING 418 kcals • fat 31g • sat­u­rates 9g • carbs 14g • sug­ars 5g • fi­bre 14g • pro­tein 13g • salt 2.1g

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