Recipe Sunday Supper

Celeriac Noodles with Mushroom Ragu for Sunday Supper – Recipe

Celeriac Noodles with Mushroom Ragu for Sunday Supper – Recipe

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 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
Celeriac Noodles with Mushroom Ragu for Sunday Supper – Recipe

Author: Joy of The Joyful Foodie

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.

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


So, 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.

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

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