|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Snipped fresh basil/1 teaspoon dried basil, crushed||1 Tablespoon|
|Celeriac||1 Pound, peeled and cut into julienne strips to make about 3 cups|
|Carrots||2 Medium, thinly sliced to make 2/3 cups|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Snipped parsley||2 Tablespoon|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Grated parmesan cheese||2 Tablespoon|
In a large saucepan melt the butter or margarine; stir in the green onions, garlic, fresh or dried basil, and pepper.
Cook till onion is tender.
Add celeriac, carrots, wine, water, and bouillon granules.
Bring to boiling; reduce heat.
Cover and cook about 10 minutes or till the vegetables are tender, stirring occasionally.
Stir in the parsley.
Meanwhile, cook the linguine or spaghetti in boiling salted water just till tender; drain.
Add the hot cooked pasta and cream to the vegetable mixture; toss to mix.
Transfer mixture to a serving platter.
To serve, sprinkle with Parmesan cheese.
If desired, garnish with fresh basil.