- Once you’ve peeled the celeriac, discard the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn’t matter.
- Continue until you reach the fluffy tasteless inner core, which you should throw away.
- Roughly chop the parsley, anchovies and capers.
- Bring a large pot of salted water to the boil and blanch the celeriac.
- Drain the celeriac and set aside then return the pot to the heat.
- Pour the oil into the pot and fry the anchovies and capers for ten seconds then add the celeriac and warm it through with the mustard and pepper.
- Finally toss the parsley through your celeriac fettuccine and serve.
Celeriac Fettuccine
Recipe by Louise Harper
A tasty way to serve celeriac ribbons.
Ingredients
- 1 celeriac, peeled
- 1 cup parsley leaves
- 2 anchovies
- 2 heaped tablespoons capers
- 1 heaped tablespoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- Freshly ground black pepper
