Celeriac Noodles with Mushroom Ragu for Sunday Supper - Recipe - The Joyful Foodie (2024)

Recipe Sunday Supper

Whoa, it’s Sunday, and a post is up? I’ve got a good reason.

Sunday has always been a special day for me. It’s family day. And when I say “family”, I meanfamily.As is uncles, aunts, grandparents, cousin. We all get together on Sundays – go to church, have a meal together, hang out. It’s been that way for as long as I can remember, so I’m a big fan of Sunday Family Days and Sunday Supper.

That’s why today I’m joining with the rest of the bloggers of theSunday Supper Movementto bring you a bunch of delicious recipes perfect for lingering at the table. February is American Heart Month, so today we’re offering you heart healthy recipes that are full of yum, too. What am I bringing? Celeriac “Noodles” with Mushroom Ragu. It’s not as crazy as it sounds. I promise. In fact, it’s downright lick-your-plate worthy.

Okay, so maybe the celeriac part does look a bit crazy. Does it remind anyone else of amandrake(Of the Harry Potter variety, not the real ones. Potter fans who have not been to Universal in Orlando will want to click that link to see the mandrake)? I was kind of afraid it would start crying when I tried cutting into it. Kind of creepy.

Anyway, once you peel off the exterior, the insides aren’t quite so scary. Kind of like Snape. 😉

See Also

Bariatric Recipes | Bariatric Recipes High Protein

Alright, so enough Harry Potter for today. Let’s talk about these celeriac noodles. There’s a bunch of hype surrounding zucchini noodles aka zoodles lately. I think we need to start talking about celeriac/celery root noodles. Celeroodles? Noodleiacs? Noodle Roots? I guess we’ll have to get back to that part.

The inside of the celeriac/celery root is kind of firm, kind of spongy, so standard julienne peelers might not fare so well in turning them into “noodles”. Lucky for me, my aunt and uncle gave me aspiralizerfor my birthday, so I ran the celeriac through with the wide noodle blade with no problems. I’ve also tried peeling thin layers and cutting those with scissors. I did. It works but it takesfor-eh-ver(“I can’t take it anymore!” Name that movie).

When lightly cooked and tossed in the ragu, the celeriac’s flavor is super mild and the texture is soft with just a little bite. It’s definitely not pasta, but it’s a great alternative to zoodles.

The ragu is rich, hearty and flavorful thanks to the mushrooms. Use a strong, umami-filled mushroom like Portobello’s or porcinis because that’s where most of the flavor will come from.

Celeriac Noodles with Mushroom Ragu

Prep time 15 mins

Cook time 20 mins

Total time 35 mins

Author:Joy of The Joyful Foodie

Serves:Serves 2-4

Ingredients

• 1 medium celery root (celeriac)
• 1 lb mushrooms
• 1 stalk celery
• 1 carrot
• 1 medium onion
• 3 cloves garlic
• 1 Tbs thyme
• 3 Tbs tomato paste
• ⅓ cup hard cheese (such as parmesan or mizithra), finely grated, plus more for sprinkling*
• olive oil
• water
• salt and pepper to taste

Instructions

1. Small dice the celery stalk, carrot and onion.
2. Press or mince the garlic.
3. Roughly chop the mushrooms.
4. Spiralize the celery root (celeriac).
5. In a medium saute pan, heat up 1 Tbs olive oil on medium heat.
6. Add the celery stalk, carrot, onion, garlic and thyme and saute until softened and fragrant, about 3-5 minutes.
7. Add the tomato paste and stir until well combined, 1-2 minutes.
8. Add the mushrooms, season with salt and pepper and cook until softened, 5-10 minutes.
9. If the vegetables start to stick to the pan, add a couple tablespoons of water and scrape the bottom of the pan.
10. Once the mushrooms are softened, add the spiralized celeriac and ½ cup water. Toss to combine.
11. Lower the heat to low, cover and cook for about 5 minutes or until the celeriac is al dente in texture.
12. Shut off the heat and add the ⅓ cup cheese, tossing until melted and combined.
13. Serve with a sprinkling of cheese on top.
14. If you’d like to cook the “noodles” separately from the sauce, saute them in a separate pan with olive oil for 5-10 minutes or place in a microwave safe dish and microwave for 1-2 minutes.

Notes*Vegan option: Substitute cheese for nutritional yeast.WordPress Recipe Plugin byEasyRecipe

So, the big question. Celeroodles? Coodles? Noodle Roots?

Special shout-out to Lori ofFoxes Love Lemonsand Ethel ofEating in Insteadfor hosting this week’s Sunday Supper!

Better for you breakfasts:

• Apple Pie Oatmealby Cosmopolitan Cornbread
• Oatmeal Chocolate Chip Sconesby Brunch with Joy
• Create-Your-Own Overnight Oatmealby Rhubarb and Honey
• Orange, Mango, Lime & Ginger Smoothieby The Wimpy Vegetarian
• Pear Bran Muffinsby Magnolia Days
• Stovetop Fruit & Honey Granolaby What Smells So Good?

Jump start your health with these appetizers and snacks:

• Almond Crusted Chicken Nuggetsby Momma’s Meals
• Chipotle Black Bean Dipby Bobbi’s Kozy Kitchen
• Lemon Aioli with Spring Vegetablesby Jane’s Adventures in Dinner
• Mala Baked Tofu Bitesby Palatable Pastime
• Parmesan Pistachio Kale Chipsby The Texan New Yorker

Soups that’ll win your heart:

• Asian Soba Noodle Broth Bowlby Hip Foodie Mom
• Kale, Spinach, and Bean Soupby Ruffles & Truffles
• Mushroom Quinoa Soupby Pies and Plots
• Quinoa Chickpea Soup with Roasted Garlic & Veggiesby Sue’s Nutrition Buzz
• Turkey and Black-Eyed Peas Soupby Cindy’s Recipes and Writings

Veggies, Sides, & Salads your heart will thank you for:

• Collard Greens with Cumin and Paprikaby Nik Snacks
• Salmon Caesar Saladby Casa de Crews
• Kale Roasted Beet Salad with Honey Balsamic Dressingby Noshing with the Nolands
• Lightened-Up Creamed Spinach au Gratinby Cupcakes & Kale Chips
• Roasted Teriyaki Green Beans and Mushroomsby NeighborFood
• Salmon Salad Niçoiseby That Skinny Chick Can Bake
• Seasoned Spinach & Bok Choyby Nosh My Way
• Spinach Berry Saladby Country Girl in the Village
• Sweet & Smokey Cauliflower Saladby Take a Bite Out of Boca
• Winter Citrus Salad with Avocado-Basil Dressingby Foxes Love Lemons

Healthy is the center of attention in these main courses:

• Baked Eggplant Parmesanby A Kitchen Hoor’s Adventures
• Celeriac Noodles with Mushroom Raguby The Joyful Foodie
• Gluten Free Roasted Chicken and Kaleby Gluten Free Crumbley
• Heart Healthy Salmon Bentoby The Ninja Baker
• Lemony Grilled Chickenby Peaceful Cooking
• Moroccan Salmon Tagineby Curious Cuisiniere
• Olive Oil-Poached Salmon with Pickled Cherry Salsaby Culinary Adventures with Camilla
• One Pot Mexican Quinoaby Have Fun Saving
• Oven Baked Tilapia Tacosby Sew You Think You Can Cook
• Piperies Yemistes me Pligouri – Bulgur Stuffed Peppersby Food Lust People Love
• Salmon with Mango Salsaby Cooking Chat
• Slow Cooker Chicken Enchilada Quinoa Bakeby Food Done Light
• Vegetable and Ginger Congeeby eating in instead
• Vegetarian Cuban-Style Black Beans & Riceby MealDiva
• White Bean, Corn, Tomato and Rice Skilletby Family Foodie

Staying healthy doesn’t mean giving up desserts!

• Baked Figs with Vanilla and Honeyby Happy Baking Days
• Caramelized Pear Tartby PancakeWarriors
• Cherry-Blueberry Triflesby The Life and Loves of Grumpy’s Honeybunch

We heart wine.

• Wine Pairing Recommendations for Heart Healthy #SundaySupperby ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday!We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtagand remember to include it in your tweets to join in the chat. To get more greatSunday Supper Recipes, visit our website or check out ourPinterest board.

Would you like to join the Sunday Supper Movement?It’s easy. You can sign up by clicking here:Sunday Supper Movement