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So, i’ve been eating 90% raw for the last three weeks and despite the ridiculously, beautifully cold weather, i am feeling great. But thats enough about me. I’m jumping straight into this recipe. Why? Because its so utterly delicious that i can’t really focus on anything else right now.

So good in fact, that i’ve eaten this dish at least 4 times in two weeks and for someone who likes to mix things up a lot this is a huge indication that this dish is a total winner. Of course i’ve varied the constituents of the alfredo sauce a few times which is why i’m going to share two versions below.

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Alfredo is traditionally an extremely rich sauce and in absolutely no way do my versions not live up to that expectation- unctuous, creamy and completely heavenly. The tahini one is nutty and earthy which perfectly compliments the gentle rooty goodness of the celeriac. The avocado one is fresher, with whispers of basil which zing your tastebuds into culinary bliss.

I could only detect the tiniest accents of the celeriac itself but thats probably because i love the stuff. I know a lot of people aren’t too keen on it, so you could fully use other vegetables in it’s place- carrot, courgette, daikon radish? Or stick with regular pasta if thats your thang. I think what i love about this recipe however is the lightness i feel after i’ve eaten it. No pasta coma, no bloated belly. Just totally sated and full of life.

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I feel happy during and after eating this dish, alive with all the high frequency goodness that nature provides. So whilst i completely recommend serving it however you desire, if you’re just a little curious about trying the raw awesomeness that is celeriac fettucine- then i cannot urge to do so more.

(Serves 1, very hungry little person)

  • 1/4 Celeriac, peeled and cut lengthways 1″ thick
  1. Using a mandolin on its thinnest setting (or a very sharp knife) slice each chunk of celeriac until you have all your fettucine
  2. I like to then pop the “pasta” into a bowl of warm water to stop its browning, but if you’re not keen on any browning then squeeze over some fresh lemon juice.

Tahini Alfredo:

  • 2 tbsp Tahini
  • 1 clove Garlic, minced
  • 1 tsp Peppercorns, ground
  • 1 tsp Mustard Seeds, ground
  • 1/4- 1/2 tsp Smoked Sea Salt
  • 2tbsp- 1/4 cup Water (depending on both your tahini and desired consistency of the sauce)
  1. Throw everything into a clean jar, seal and shake vigorously to combine all the ingredients, slowly adding water until your reach the thickness you’re after

Avocado Alfredo:

  • 1 small Avocado, peeled, stoned and roughly chopped
  • 1 good handful fresh Basil, torn
  • 1 clove Garlic, minced
  • 1 tsp Peppercorns, ground
  • 1/4 tsp Sea Salt
  • 2tbsp- 1/4 cup Water (depending on desired consistency)
  1. Pop everything into a blender and blitz until very smooth, carefully adding the water

To assemble:

  • 1/3 head Butter Lettuce (or any salad you like) roughly torn
  • 1/2 cup Peas
  • handful Spinach
  • 3 Brussel Sprouts, shaved
  1. Drain the celeriac and pop into a medium bowl along with the peas, spinach and sprouts
  2. Pour over the sauce and stir full to coat everything (you can let this marinate for a while if you like but i’ve not been able to resist its charms)
  3. Arrange the lettuce on a plate/ large bowl
  4. Pour over the sauce/ vegetables
  5. Sprinkle extra ground peppercorns on top.
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