Celeriac Ribbon Pasta with Capers, Pistachios and Radicchio

Serves 1

About this recipe

Just because it’s cold outside doesn’t mean you can’t cook vibrant light dishes. This recipe uses the classic pairing of pistachio, capers and parsley to create a wonderful fragrant dish full of phytonutrients from the blanched celeriac ribbons and quality fats in the olive oil and nuts. This is something you could pay upwards of £15 for in a fancy brunch place, here it costs less than £2 a portion.

Give this recipe a try when you fancy something super light and quick to make.


Try adding 2 fillets of anchovies or smoked mackerel finely chopped with the capers and pistachios if you want to add another layer of good fats and flavour!

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  • 200g Celeriac, speedy peel into ribbons
  • 50g Pistachios, toasted and roughly chopped
  • 75g Radicchio (1 bulb), thinly sliced
  • Juice of one Lemon
  • Large handful Parsley - 20g, roughly chopped
  • 2 tsp Capers, drained
  • 1 tbsp Olive oil
  • Salt and pepper, to taste

Fill your kettle with water and put on to boil.

Prepare your celeriac by peeling off the thick outer skin and give it a good wash. Peel the celeriac into ribbons using a standard potato peeler – it’s easiest to move the peeler around the celeriac to create long ribbons.

Fill a large mixing bowl with boiling water and carefully immerse your celeriac ribbons, leave for around 5 minutes to allow them to tenderise slightly.

Meanwhile, in a small bowl mix together the lemon juice, olive oil, capers, chopped parsley, salt and pepper and mix well.

Set a non-stick frying pan on medium-high heat and toast your pistachios for around 2-3 minutes until just beginning to turn golden.

After 5 minutes, drain the celeriac, making sure you get rid of any excess water (this will stop the dressing from sticking).

Finish by combining the celeriac and radicchio and pouring over the dressing and toasted pistachios. Give everything a good stir before finishing with more fresh parsley and serving.

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