Spiralized celery root (aka celeriac), cheese and black pepper come together for a gluten-free riff of the classic Italian pasta dish Cacio e Pepe (cheese and pepper).
- ½ pound celery root (celeriac), plus 1 cup celery root trim
- ¼ cup butter, chilled
- 4 tablespoons grated pecorino romano cheese
- 2 tablespoons black pepper
- Salt, to taste
Spiralize the ½ pound celery root into a spaghetti shape.
In a pot of boiling salted water, blanch celery root spaghetti for 2 minutes. Drain, reserving the cooking water, and rinse the “spaghetti” under cold water.
Using the same pot and the reserved cooking water (about 2 cups), cook the remaining celery root trim until soft, about 10 minutes. Remove and puree in a food processor or blender with cold butter until smooth.
Still using the same pot, combine the celery root spaghetti, warm celery root butter mixture, the cheese and black pepper. Add salt to taste and serve.