Linguine With Celery Root Cream, Apples, And Pancetta Recipe Recipe

Name: Linguine With Celery Root Cream, Apples, And Pancetta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 clove garlic, minced; 3 cups diced celeriac (celery root); 1/4 cup diced waxy potato (such as Yukon Gold); 1 1/2 cups vegetable broth; 1/2 cup heavy cream; 1 pound dried linguine; 1 cup diced pancetta; 2 Granny Smith apples, peeled, quartered, and sliced into wedges; 1/2 red onion, thinly sliced; 1/4 cup white wine; 2 ribs celery, thinly sliced, plus celery leaves for garnish

Servings: persons

2 tablespoons olive oil
2 clove garlic, minced
3 cups diced celeriac (celery root)
1/4 cup diced waxy potato (such as Yukon Gold)
1 1/2 cups vegetable broth
1/2 cup heavy cream
1 pound dried linguine
1 cup diced pancetta
2 Granny Smith apples, peeled, quartered, and sliced into wedges
1/2 red onion, thinly sliced
1/4 cup white wine
2 ribs celery, thinly sliced, plus celery leaves for garnish

1
In a large saucepan or stock pot, heat 1 tablespoon of the olive oil over medium-low heat until shimmering. Add the garlic and cook until soft but not brown, then add the celery root and potato. Stir well to coat the vegetables and cook until the potato begins to soften, about 5 minutes. Add the broth and cream, bring to a boil, cover, and simmer until the celeriac is tender, about 30 minutes. Use an immersion blender (or transfer to a standard blender) and puree.
2
In the meantime, bring a large pot of salted water to boil and cook the pasta until al dente. Before draining, reserve one cup of pasta cooking water.
3
While the pasta cooks, heat the remaining olive oil in a large (12-inch) skillet over medium heat and add the pancetta. Cook until beginning to crisp at the edges, about 5 minutes, then add the apples and onions. Continue cooking until the apples are caramelized and almost soft and the onion is wilted, 5-7 minutes more. Add the wine and cook until it's completely evaporated and the apples are tender all the way through.
4
Add the pasta to the pancetta-apple mixture, then pour in the celeriac puree to create a sauce (you may not need all the puree; it should just coat the pasta and not smother it). If necessary, thin with a little reserved pasta water. Serve immediately with the reserved celery leaves.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 clove garlic, minced, 3 cups diced celeriac (celery root), 1/4 cup diced waxy potato (such as Yukon Gold), and more.

Yes, Linguine With Celery Root Cream, Apples, And Pancetta Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine With Celery Root Cream, Apples, And Pancetta Recipe

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