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 mean family. 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 mandrake (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. 😉
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.
- 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
- salt and pepper to taste
- Small dice the celery stalk, carrot and onion.
- Press or mince the garlic.
- Roughly chop the mushrooms.
- Spiralize the celery root (celeriac).
- In a medium saute pan, heat up 1 Tbs olive oil on medium heat.
- Add the celery stalk, carrot, onion, garlic and thyme and saute until softened and fragrant, about 3-5 minutes.
- Add the tomato paste and stir until well combined, 1-2 minutes.
- Add the mushrooms, season with salt and pepper and cook until softened, 5-10 minutes.
- If the vegetables start to stick to the pan, add a couple tablespoons of water and scrape the bottom of the pan.
- Once the mushrooms are softened, add the spiralized celeriac and ½ cup water. Toss to combine.
- Lower the heat to low, cover and cook for about 5 minutes or until the celeriac is al dente in texture.
- Shut off the heat and add the ⅓ cup cheese, tossing until melted and combined.
- Serve with a sprinkling of cheese on top.
- 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.
So, the big question. Celeroodles? Coodles? Noodle Roots?
Better for you breakfasts:
- Apple Pie Oatmeal by Cosmopolitan Cornbread
- Oatmeal Chocolate Chip Scones by Brunch with Joy
- Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
- Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
- Pear Bran Muffins by Magnolia Days
- Stovetop Fruit & Honey Granola by What Smells So Good?
Jump start your health with these appetizers and snacks:
- Almond Crusted Chicken Nuggets by Momma’s Meals
- Chipotle Black Bean Dip by Bobbi’s Kozy Kitchen
- Lemon Aioli with Spring Vegetables by Jane’s Adventures in Dinner
- Mala Baked Tofu Bites by Palatable Pastime
- Parmesan Pistachio Kale Chips by The Texan New Yorker
Soups that’ll win your heart:
- Asian Soba Noodle Broth Bowl by Hip Foodie Mom
- Kale, Spinach, and Bean Soup by Ruffles & Truffles
- Mushroom Quinoa Soup by Pies and Plots
- Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue’s Nutrition Buzz
- Turkey and Black-Eyed Peas Soup by Cindy’s Recipes and Writings
Veggies, Sides, & Salads your heart will thank you for:
- Collard Greens with Cumin and Paprika by Nik Snacks
- Salmon Caesar Salad by Casa de Crews
- Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
- Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
- Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
- Salmon Salad Niçoise by That Skinny Chick Can Bake
- Seasoned Spinach & Bok Choy by Nosh My Way
- Spinach Berry Salad by Country Girl in the Village
- Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
- Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons
Healthy is the center of attention in these main courses:
- Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
- Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
- Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
- Heart Healthy Salmon Bento by The Ninja Baker
- Lemony Grilled Chicken by Peaceful Cooking
- Moroccan Salmon Tagine by Curious Cuisiniere
- Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
- One Pot Mexican Quinoa by Have Fun Saving
- Oven Baked Tilapia Tacos by Sew You Think You Can Cook
- Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
- Salmon with Mango Salsa by Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
- Vegetable and Ginger Congee by eating in instead
- Vegetarian Cuban-Style Black Beans & Rice by MealDiva
- White Bean, Corn, Tomato and Rice Skillet by Family Foodie
Staying healthy doesn’t mean giving up desserts!
- Baked Figs with Vanilla and Honey by Happy Baking Days
- Caramelized Pear Tart by PancakeWarriors
- Cherry-Blueberry Trifles by The Life and Loves of Grumpy’s Honeybunch
We heart wine.
- Wine Pairing Recommendations for Heart Healthy #SundaySupper by 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 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? It’s easy. You can sign up by clicking here: Sunday Supper Movement
If it’s supper you’re after: