Celeriac Pasta


I’m going to put it out there…I LOVE CELERIAC. I’m even writing this post on the back of eating some delicious celeriac chips, I’m pretty much addicted to it. What’s not to love? It is a great, nutritious alternative to the potato for an awesome mash and unbelievable chips (especially when teamed up with a horseradish dip). You have to look beyond its brain come jellyfish-like appearance to find it has a host of health benefits –

  • It contains anti-oxidants similar to carrots
  • Studies have shown it has anti-cancerous properties
  • Rich in vitamin K
  • Rich in essential minerals
  • Contains valuable B vitamins
  • Celeriac is a good source of fibre

This recipe shows how you can use celeriac as a replacement for pasta making it great for people who are gluten intolerant or even those that prefer a low carb diet.

Celeriac Pasta 

Serves 2
1/2 celeriac
250g mushrooms – sliced
4 tbsp olive oil
Juice of a lemon
1 garlic clove – crushed
4 sprigs of thyme
Salt & pepper

1. Combine the sliced mushrooms, crushed garlic, lemon juice and thyme leaves with 3 tablespoons of olive oil and set aside
2. Cut the celeriac into once inch wedges and then, using a vegetable peeler, slice into long strips
3. Heat the remainder of the olive oil in a saucepan over a medium heat, add the celeriac ‘pasta’, toss in the oil thoroughly and put on the lid to cook for 10 minutes or until al dente
4. Once the celeriac is cooked, gently stir through the mushroom mixture, season well and serve immediately


Hannah x

This recipe is suitable for use on Detox Week on the ShoreBeing Weight Loss Program.

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