CELERIAC RIBBONS TOSSED WITH CHARD, GARLIC & PUMPKIN SEEDS

Celeriac ribbons tossed with chard, garlic & pumpkin seeds image

Peel celeriac into ribbons to make this fabulous celeriac 'pasta' served with chard, pecorino, garlic and thyme. It's gluten-free and packed with flavour

Provided by Rosie Birkett

Time 35m

Number Of Ingredients 10

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Ingredients

1 small celeriac , peeled
1 lemon , juiced
40g pumpkin seeds
2 tbsp extra virgin olive oil
15g butter
4 thyme sprigs , leaves removed
2 finely chopped cloves of garlic
½ tsp of dried chilli flakes
1 bunch of chard , leaves separated from stalks, stalks sliced and leaves shredded
20g pecorino

Steps:

Using a good vegetable peeler, cut long, wide strips (about the width of pappardelle) around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons. Allow for more than you would if using pasta.
Dry-fry the pumpkin seeds in a pan until they've puffed and popped. Set aside.
Bring a large pan of salted water to the boil. Add the celeriac for 1 min, drain and reserve the water. In a non-stick frying pan, heat the oil and butter until the butter has melted and foamed up. Add the thyme, garlic and chilli.
Cook the garlic mixture for 5 mins until fragrant and almost golden, add the chard stalks and stir, cooking for a couple more mins. Add the pumpkin seeds and the chard leaves, season and squeeze in some lemon juice. Turn up the heat and stir in half the grated cheese. Add the celeriac and a slosh of the cooking water and toss, shaking the pan until the sauce looks glossy. Divide between plates, top with more cheese and serve.

Nutrition Facts : Calories 418 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 2.1 milligram of sodium