Celeriac is a great winter vegetable. Around here, it’s readily available during winter months and it’s fairly cheap. It’s great as addition to or a sub for mashed potatoes and it makes a great comforting soup. Or cut into cubes and roasted in the oven, it makes another great side. It really is a versatile root. And as I’m kind of into spiralizing these days, I thought I’d put my spiralizer to work and make celeriac noodles.

Alternative for pasta

Spiralized vegetables are a great low carb alternative for pasta. Zucchini, butternut squash, carrots, sweet potatoes, cucumbers… use it in Italian or Asian dishes, warm or cold in a salad. So many options. Why not spiralize a celeriac? The earthy taste pairs extremely well with the sweet taste of tomatoes.

Ingredients

1 small celeriac

1 onion

1 can of chopped tomatoes (400 g/14 oz)

1 1/2 tsp chicken stock powder (or 1 cube)

1 tsp paprika

1 tsp cumin

1 tsp allspice

Instructions

First cut away the dirty skin and spiralize that fragrant root. I have a nice spiralizer, but I’m sure you can use a julienne knife or cutter just as well.

Finely dice the onion and fry until it gets translucent.

Add the tomatoes.

Then add the chicken stock powder/cube, paprika, cumin and allspice and let cook on medium heat for a few minutes.

Add celeriac noodles, give it a good stir to make sure all noodles are covered in tomato sauce.

Put lid on the pan and let simmer until the noodles have softened (I like mine with a little bit of bite).

Serve warm. These noodles/spaghetti are great with with meatballs.

Enjoy!

For another low carb side, try this coconut culi-rice.