Serious Eats: Recipes
Dinner Tonight: Spaghetti with Thyme-Chile Celeriac Puree
I'm a big fan of pasta dishes that really let the noodles shine, recipes that resist the urge to pile on the ingredients and give full respect to the idea that pasta in itself is a pretty tasty thing. Good pasta cooked al dente is chewy, nutty, and very satisfying.
In this recipe, the noodles are draped in a gently spicy and fragrant mash of celeriac—the texture of the pasta plays a starring role. Celeriac, a cousin of celery, is grown for its large root rather than the stalks we all recognize. It has that same wonderful grassy, aromatic flavor. A hit of fresh chile, thyme, and garlic round out the flavor. The puree comes from a Jamie Oliver recipe that uses it as a stuffing for ravioli. (I took the shorter route of simply tossing it with pasta.)