I’ve noticed a trend with my recipes: one week, I’ll go primarily vegetarian and the next, I’ll whip out the meat. I guess this week, it’s meat.
Yesterday, pork. Today, lamb.
Tomorrow, I’m going veg. Promise!
As you all know, yesterday was Cyber Monday and in true Ali-fashion, I procrastinated on making a shopping list so I didn’t buy a single thing yesterday. Not a single thing!
It’s kind of like when you’re walking around the city and you see all these cozy bars and restaurants and think, “Oh, I have to go there!” Then, the next time you’re out looking for a cozy spot, you walk for blocks without spotting one.
No? I have that problem a lot, but maybe it’s not the best metaphor for this situation.
Regardless, I can now face-plant into this chunky lamb ragu over celeriac noodles.
As I warned you in my Instagram, celery root is no picnic to peel. It’s one of the rootiest looking root vegetables out there. I mean, it really looks like it grows from the ground:
To peel, I slice off the chunky bits on either ends (the veiny-looking parts) and then use a strong OXO peeler to peel away the tough, hairy-like skin. I know, I know, I’m not painting the prettiest picture.
Once you’ve got your peeled celeriac, it’s easy to spiralize – just apply quick, fast pressure and voila: refreshing celeriac noodles! Celeriac (or, celery root) is what it sounds: it’s the root of celery.
Since ragus tend to be hearty and robust (like this simple lamb version), I picked celeriac noodles to offer a light, tart bite to combat the heaviness (yet deliciousness) of the ragu. The mint brings out the freshness in the celeriac and adds more flavor to the dish.
The celeriac noodles are strong and resilient, making them ideal for heavy sauces like this one.
ALSO, Casa.com is giving away this set of four Lenox bowls (the blue ones in the pictures today!) – to enter, like the following photo and follow Casa on Instagram. The winner will be announced today at 5pm EST! Goodluck – Casa is pretty much the best/most addictive place to shop for homewares.
Have you tried spiralizing celeriac yet?