Celeriac Alfredo Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Green onions | 1/3 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed | ||
| Pepper | 1/4 Teaspoon | |
| Celeriac | 1 pound, cut into strips | |
| Carrots | 2 Medium, thinly sliced | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Snipped parsley | 2 Tablespoon | |
| 6 ounces linguine or spaghetti | ||
| Light cream | 2/3 Cup (16 tbs) | |
| Grated Parmesan cheese | ||
Directions
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.
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.
Chef
