Servings:
4
Prep time:
25
Cooking time:
35
INGREDIENTS
- - 250 g of whole wheat farfalle
- - 500 grams of broccoli
- - 400 g celeriac
- - 2 bay leaves
- - 1 clove of garlic
- - Extra virgin olive oil
- - salt
- - Nutmeg
INSTRUCTIONS
- Reduce the broccoli into florets, boil them in salted water for 5 minutes, then remove them with a slotted spoon and keep warm the cooking water.
- Peel and divide the celery root into small pieces, season it with a spoonful of olive oil, a pinch of salt and bay leaf. Pour into a saucepan with half a liter of broth from cauliflower and boil gently for 20 minutes.
- Peel and divide the celery root into small pieces, season it with a spoonful of olive oil, a pinch of salt and bay leaf. Pour into a saucepan with half a liter of broth from cauliflower and boil gently for 20 minutes.
- Whisk the celeriac without the bay leave obtaining a cream; add salt, and if too thick, stretch it with a little vegetable broth.
- Bring the water to a boil the broccoli water and cook al dente the farfalle in it. Meanwhile sautè the florets for 2-3 minutes in a pan with the garlic.
- Drain the farfalle al dente and not too dry, pour in a bowl and mix immediately to the celeriac sauce, then distribute them on the plates and put over it sauteed broccoli. Serve immediately.
