{Recipe} Celeriac Noodles with Mushroom Ragu for #SundaySupper

Whoa, it’s Sunday, and a post is up? I’ve got a good reason. ๐Ÿ™‚

Sunday has always been a special day for me. It’s family day. And when I say “family”, I meanย family.ย 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 the Sunday Supper Movement to 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 a mandrakeย (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. ๐Ÿ˜‰


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 a spiralizer for 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 takes for-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 portobellos or porcinis because that’s where most of the flavor will come from.

5.0 from 2 reviews
Celeriac Noodles with Mushroom Ragu
Prep time
Cook time
Total time
Serves: Serves 2-4
  • 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
  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.
*Vegan option: Substitute cheese for nutritional yeast.

celeriac-noodles-ragu-4So, the big question. Celeroodles? Coodles? Noodle Roots?


Special shout-out to Lori of Foxes Love Lemons and Ethel of Eating in Instead for hosting this week’s Sunday Supper!

Better for you breakfasts:

Jump start your health with these appetizers and snacks:

Soups that’ll win your heart:

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

Healthy is the center of attention in these main courses:

Staying healthy doesn’t mean giving up desserts!

We heart wine.

Sunday Supper MovementJoin 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 hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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

If it’s supper you’re after:

Slow cooked, peanut butter based beef stew inspired by the Filipino dish Kare Kare.A healthy, simple and delicious side dish for any Asian meal.Roasted cauliflower drenched in a rich cheese sauce then baked to mimic your favorite comfort food - mac n cheese - without any of the grains! Gluten free, grain free.Super easy French onion soup made entirely in the slow cooker. No extra pans or sauteing required.



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  1. I so wish I had a spiralizer!!!! Looks this fantastic!
    Ethel @eatingininstead recently posted…Vegetable and Ginger Congee for #SundaySupperMy Profile

  2. Welcome to Sunday Supper! I’m so glad you joined us and shared such a wonderful recipe. I’m a big fan of celeriac and this is giving me yet another reason to get a spiralizer.
    Renee recently posted…Pear Bran Muffins for #SundaySupperMy Profile

  3. If your title hadn’t given it away, I would have never guessed those weren’t real noodles! This looks delicious and I need to get one of those spiralizers!
    Shelby recently posted…Cherry-Blueberry Trifle for #SundaySupperMy Profile

  4. I love “zoodles” but have never made noodles from celery root; what a fun twist. I need to try these, stat!
    Nichole recently posted…Salmon Caesar Salad for #SundaySupperMy Profile

    • Celeriac “noodles” are less crunchy and have a less distinct veggie flavor than zoodles. I love them as an alternative. ๐Ÿ™‚

  5. I love celery root—but never knew you could make veggie noodles with it! Terrific idea as well as a delicious recipe!!

  6. We do big Sunday family days too. They are some of my most treasured times. Excuse me now though… I now have to go buy a spiralizer ๐Ÿ™‚

  7. What a clever idea for heart healthy celeriac! I love vegetable pasta.

  8. Celery root reminds me of my mother. She wasn’t a cook but made a really great celery root salad. I will have to share it someday with my readers. This recipe of yours is a fantastic use of this veggie, I love it. !!

  9. Are you a wizard posing as a muggle? =) Very brilliant use of celery root. In fact, you may have taken over the zoodles trend! P.s. Network is the only film that comes to mind with the quote, “I can’t take it anymore.”
    The Ninja Baker recently posted…Heart Healthy Salmon Bento, #SundaySupperMy Profile

  10. I just got a zoodle maker!!! I’m so gonna give your recipe a whirl!!!! Yummy!

  11. Omg those REALLY look like noodles. Moreso than any other faux-pasta I’ve ever seen. I had no idea what to expect when I saw your recipe title because I didn’t know what celeriac was but I’m impressed haha. Looks great!!!
    Shaina recently posted…Sweet & Smokey Cauliflower Salad #SundaySupperMy Profile

    • Thanks! I think the color helps a lot with mimicking the look of real pasta, but the mild flavor helps, too. ๐Ÿ™‚

  12. I love this idea of celery root noodles! Now I have to get a spiralizer!
    Cindys Recipes and Writings recently posted…Turkey and Black-Eyed Peas Soup #SundaySupperMy Profile

  13. Joy, this is ah-ma-zing! I’ve never tried celeriac before and I’ve been wanting to play with mu spiralizer. And this is a good reason to give this a try. And mushrooms? Yeah, for sure!
    Linda recently posted…Oatmeal Chocolate Chip Scones #SundaySupperMy Profile

  14. Welcome to Sunday Supper! Those noodles look so much like pasta. Pasta alternatives are really great.
    Laura Dembowski recently posted…Mushroom Quinoa Soup #SundaySupperMy Profile

    • Thanks so much! My kids are pasta fiends, so I’m all for the pasta trickery at the moment. ๐Ÿ™‚

  15. Okay so I never tried using celery root before and now you went and made it look so beautiful and I must give it a try soon.
    Marlene @Nosh My Way recently posted…Seasoned Spinach and Bok Choy #SundaySupperMy Profile

    • For the longest time I didn’t even know what celery root looked like. One day I got one in my CSA box, and I finally learned what that weird looking thing on the grocery shelves was. ๐Ÿ˜› It has a mild flavor, so it’s fun to experiment with!

  16. I love mushrooms – and this “pasta” dish looks absolutely divine!
    Tracy recently posted…Pirateโ€™s Booty SpongeBob Themed Aged White Cheddar Snacks + GIVEAWAYMy Profile

  17. Whoa! Those noodles look fabulous! Just another reason I need to get a spiralizer!
    Courtney @ NeighborFood recently posted…Spinach Chicken Alfredo PizzaMy Profile

  18. You have just made my day by equating the celery root to a mandrake!
    Lauren @ Sew You Think You Can Cook recently posted…Shrimp and GritsMy Profile

  19. I love my spiralizer, and anything with mushrooms. Gotta make this!
    Sarah recently posted…Cinnamon Raisin Blondies #CreativeCookieExchangeMy Profile

    • Right there with you, girl! I’ve only had mine for a short time, but it’s so much fun to use.

  20. What a great idea for a meatless meal! I’m not a fan of celeriac, but I’m sure I could easily sub another “spiralized” veggie for the noodles!
    Kimberly recently posted…Spicy Cocoa Crusted Almonds #RecipeReDuxMy Profile

  21. Hi! Sounds delish. Is celery root usually available now? Fresh or dried thyme? If fresh, can I use dried? How much dried? ~ 1 tsp.? Thanks!

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