This celeriac did not actually spiralise well so it ended up as mandolin sliced celeriac – effect the same – thin slices.
I have never eaten celeriac before so this was quite fun to try. It has a slight celery flavour – very subtle – you don’t really notice you are eating it when it is topped with the Bolognaise sauce. Strange, alien like looking vegetable – low in starch and fairly firm.
To put together the Linguine you will need:
For the pasta – 2 celeriac thinly sliced or spiralised or 4 zucchinis ribboned or spiralised
1 Quantity of Bolognaise Sauce
Some Raw Parmesan
Place your pasta in a bowl and top with the Bolognaise Sauce and Parmesan.
You can dehydrate for 2 hours prior to serving to warm the pasta dish through or eat as is.