Celery root spaghetti with tomatoes and basil
Shredded Celery Root
2 cans of Del Monte celery root
2 tbsp (30 ml) olive oil
2 cloves garlic, chopped
2 c (500 ml) cherry tomatoes, halved
1/4 c (60 ml) freshly chopped basil
Salt and freshly ground pepper
1/2 c (125 ml) grated Parmesan
Open the cans of celery root, keeping the lid partially covered. Turn upside down and drain.
In a large saucepan on medium-high, heat oil and sauté garlic for 30 seconds.
Add the celery root and cook, stirring for 2 to 3 minutes.
Add tomatoes, season to taste and cook 1 to 2 more minutes.
Remove from the heat, add basil and Parmesan. Serve as a main.