INGREDIENTS
1-2 Medium Celeriac
2 Tins Coconut Milk
1/2 Teaspoon Himalayan Pink Salt or Tamari
1/4 Teaspoon Mustard, optional
1/2 Teaspoon Lemon Juice
4 Tablespoons Water
2 Tablespoons Tahini
2-3 Tablespoons Nutritional Yeast
2-3 Tablespoons Olive Oil
1 Clove Garlic, crushed
Ground Black Pepper
Fresh Herbs of choice – I like rosemary, tarragon, parsley or basil
100g Chestnuts, pre-cooked or roasted in olive oil
METHOD
Start by preparing the sauce. Heat the olive oil in a pan and add the salt, pepper and garlic. Sauté for 1-2 minutes before adding all of the remaining ingredients. Simmer over a very low heat whilst you turn your attention to the celeriac tagliatelle. Cut the earthy, soily and bumpy outer edges of the celeriac off and discard of them. Cut the celeriac in half if it is large, or slot the entire thing into your spiraliser. + If you don’t have a spiraliser (you should) use a julienne peeler, or a normal peeler to make fatter, flatter pasta ribbons. When the celeriac is all spirallised, add it to a pan of water and steam for a few minutes to soften it. Keep an eye on the sauce, stirring constantly and adding water if it is thickening or sticking to the pan. Add the chopped chestnuts and stir through, then either arrange the celeriac tagliatelle across the number of bowls you have to serve, and pour the sauce equally over each portion, or add the sauce to the saucepan and stir it through the celeriac pasta before serving. Garnish with fresh herbs, nutritional yeast and a drizzle of olive or truffle oil.
