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Celeriac Alfredo's picture
  Butter/Margarine 2 Tablespoon
  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
  Pepper 1⁄4 Teaspoon
  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
  Linguine/Spaghetti 6 Ounce
  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.
Heat through.
Transfer mixture to a serving platter.
To serve, sprinkle with Parmesan cheese.
If desired, garnish with fresh basil.

Recipe Summary

Main Dish

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Celeriac Alfredo Recipe