Ingredients

• 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)

Preparation

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.