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.
A photo posted by Ali(ssandra) Maffucci (@inspiralized) on
Have you tried spiralizing celeriac yet?
Nutritional Information & Recipe
Chunky Lamb Ragu with Celeriac Noodles
- ¾ - 1 pound ground lamb lean
- 1 large garlic clove minced
- 1 teaspoon ground cumin
- ½ teaspoon chopped rosemary
- ½ teaspoon chopped thyme
- salt and pepper to taste
- ½ carrot finely diced
- ¼ teaspoon red pepper flakes
- ½ small yellow onion finely diced
- ½ celery rib finely diced
- ½ tablespoon tomato paste
- 14.5 oz can crushed tomatoes
- ½ cup low sodium chicken broth
- 1 medium celeriac celery root
- ½ tablespoon extra virgin olive oil
- 1 tablespoon chopped mint
- In a medium pot over medium heat, add in the lamb, garlic, cumin, rosemary, thyme and season with salt and pepper. Break up the lamb with a wooden spoon and cook until browned. Then, add in the carrot, red pepper flakes, onion and celery and cook until vegetable soften and liquid mainly evaporates, about 5 minutes.
- Stir in the tomato paste to combine thoroughly and then add in the tomatoes and stock and bring to a boil. Cover partially and simmer over low heat until sauce thickens, 20 to 25 minutes.
- While sauce cooks, peel and spiralize the celeriac with Blade B and trim the noodles. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the celeriac noodles, cover and let cook for 5-10 minutes or until celeriac is cooked to al dente, uncovering occasionally to toss. If celeriac noodles start to stick to the pan, add in drops of chicken broth.
- Divide the celeriac noodles into bowls. Top the celeriac noodles with sauce and serve warm, garnished with mint.