Celeriac Pasta With Baby Broccoli



  • 2 pounds celeriac, peeled
  • Salt
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4-1/2 teaspoons red pepper flakes
  • 2 ounces ricotta salata or Parmesan, grated (1/2 tightly packed cup)


1. Spiralize celeriac using shredder blade. Take handfuls of spiralized celeriac and cut into manageable lengths with scissors.

2. Bring a pot of water to a boil. Salt generously; add baby broccolini. Cook until tender, about 5 minutes. Using a fine-mesh sieve or slotted spoon, transfer to a bowl of cold water. Drain. Chop finely. (Do not drain cooking water.)

3. Heat oil in a heavy skillet over medium heat; add garlic and red pepper flakes. Sauté until garlic is fragrant, 30 seconds to 1 minute. Add broccoli; toss together for 1 minute. Season with salt, remove from heat and keep warm.

4. Bring water back to a boil and add spiralized celeriac. Cook celeriac for 1 1/2 to 2 minutes. Drain and toss with baby broccoli and cheese.

  • Active: 15 minutes
  • Total: 25 minutes
  • Yield: 4

Nutritional Information

Calories per serving: 294
Fat per serving: 15g
Saturated fat per serving: 4g
Cholesterol per serving: 12mg
Fiber per serving: 6g
Protein per serving: 12g
Carbohydrates per serving: 31g
Sodium per serving: 662mg
Iron per serving: 3mg
Calcium per serving: 302mg

Good to Know

Warm up: In summer, try this dish with zucchini noodles instead of celeriac (start with 2 1/2 pounds of zucchini).


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