80 minutes (including rest)
Calories per serving: 273 kcal
Calories per 100g: 68 kcal
100g Celeriac (Celery Root)
100g Parsley Root
500g Porcini Mushrooms
1 boullion cube
200ml Cooking Cream
2 tbsp Parsley
Add all the vegetables, boullion cube and water to a pot and boil until the vegetables are very soft, about 20 minutes. Take out the vegetables, discard the leek, and finely mince, using food processor or a knife. Do not blend it, as this will lead to a slimy texture. The minced vegetables back into the pot with the cooking liquid and bring to a boil. Then add the fresh pasta and let everything boil for about 10 minutes, making sure to sir occasionally so nothing burns. Turn off the heat and add the cooking cream, as well as the parsley.
To serve feel free to add another splash of cream.
Store in an airtight container in the fridge for up to 3 days.
Feel free to replace the leek with 1 onion.
The porcini mushrooms can be fresh, frozen or dried. If you choose dried make sure to soak them in warm water for about an hour before cooking. The dried mushrooms should be about 1/10 of the fresh weight, so use about 50g of dried mushrooms.
Some of these vegetables may be difficult to find at the supermarket, so maybe try your local market, asian or turkish store if you’re not able to find them at the supermarket.
For a vegan option, use soy cream and dried pasta, usually this doesn’t have eggs or butter in it, however make sure to check to ingredients just to be sure. The dried pasta may take a little longer to cook, depending on the shape. Just try it after the suggested time on the package and see how much longer it might still need, keep tasting if necessary.
For a gluten free option, why not use gluten free or legume pasta, such as chickpea or lentil. Again, the cooking time might differ, so just try it after 1the suggested time on the package and see how much longer it might still need, keep tasting if necessary.