Celeriac Noodles with Walnut Mushroom Pesto Recipe

Ingredients

100g walnuts, plus a little extra to garnish
250g mushrooms
A large handful parsley, plus extra to garnish
1 tsp fresh thyme leaves
1 garlic clove, peeled
1 lemon, zest and a squeeze of juice
Sea salt and freshly ground pepper
4-6 tbsp olive oil
1 small or ½ large celeriac

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Method

1. Preheat the oven to 200°C/Gas 6. Put a large roasting tray on the top shelf to heat up.

2. Add everything bar the olive oil and celeriac to a blender or food processor. Drizzle 4 tbsp olive oil over. Pulse till you have a coarse pesto, not too smooth. Add more oil or lemon juice to bring it together, if needed. Set aside.

3. Halve your celeriac. Carve the peel off. Cut into 1-2cm panels. The thinner your panels, the thinner your noodles will be.

4. Use a veg peeler to shave long ribbons (these are your noodles) from the side of each panel you’ve cut. You may be left with a few stumpy ends that you can’t noodle, which is fine. Use them in stock.

5. Pile your ribbons into a bowl. Rinse them. Add a squeeze of lemon juice.

6. Massage half the pesto into the noodles. Add more pesto till the noodles are generously coated. Arrange them in a single layer on your hot roasting tray.

7. Roast on the top shelf for 15 mins or till tender (it’s nice if a few noodles go a little crisp around the edges). Give them a mix halfway through to help them cook evenly.

8. Pile them onto plates. Finish with a gloss of olive oil, a little salt, pepper, more parsley and a few walnut pieces scattered on the top.