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Celeriac Fettuccine

Recipe by Louise Harper

A tasty way to serve celeriac ribbons.

  • 1 celeriac, peeled
  • 1 cup parsley leaves
  • 2 anchovies
  • 2 heaped tablespoons capers
  • 1 heaped tablespoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • Freshly ground black pepper
  1. Once you’ve peeled the celeriac, discard the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn’t matter.
  2. Continue until you reach the fluffy tasteless inner core, which you should throw away.
  3. Roughly chop the parsley, anchovies and capers.
  4. Bring a large pot of salted water to the boil and blanch the celeriac.
  5. Drain the celeriac and set aside then return the pot to the heat.
  6. Pour the oil into the pot and fry the anchovies and capers for ten seconds then add the celeriac and warm it through with the mustard and pepper.
  7. Finally toss the parsley through your celeriac fettuccine and serve.

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