, sliced (about 1 cup)
1 796-mL can
, (about 1 large)
- MELT butter in a large saucepan over medium. Add onion and cook until softened, 4 to 5 min. Stir in garlic, pepper flakes and salt, and cook 1 min.
- STIR in tomatoes. Simmer, stirring occasionally, until slightly thickened, about 30 min.
- DIVIDE celeriac noodles among bowls and top with arrabbiata sauce. Sprinkle with Parmesan. Drizzle with olive oil and sprinkle with more pepper flakes, if desired.
Nutrition (per serving)
- 6 g,
- 21 g,
- 12 g,
- 4 g,
- 913 mg.
Kitchen tip: To make celeriac noodles, cut off the top and bottom of the celeriac and stand it on a cutting board. Peel off the skin with a knife. When spiralizing press it firmly while twirling to get long, even noodles. If your spiralizer has a removable blade, hold it in place with your other hand. A large celeriac yields about 1 kg or 8 cups spiralized.
Kitchen tip: To sautée, add 1 tbsp oil or butter and 1/2 tsp salt for every 8 cups. It takes about 5 min to cook over medium heat until almost tender. It will cook down to about half of the original amount.