Celery Pasta Sauce with Horseradish
This fiber‑rich pasta sauce featuring celery, horseradish and mascarpone delivers plenty of skin‑healthy niacin and circulation‑boosting potassium.
Ingredients
- 250 g celery stalks with greens (5 sticks)
- 2 shallots
- 5 g yogurt butter (1 tsp)
- 150 ml Classic Vegetable Broth
- 1 piece horseradish (≈4 cm; or 2 tsp bottled horseradish)
- 0.5 lemon
- 100 g apples (½ apple)
- 50 g Mascarpone
- Salt
- Pepper
- 175 g pasta (e.g., penne or tube noodles)
Instructions
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1.
Wash, trim, and optionally de‑string celery; slice into 1 cm thick rounds. Set aside a bit of celery greens.
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2.
Peel shallots and cut into very thin slices.
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3.
Heat yogurt butter in a large high‑sided pan. Sauté celery and shallots over medium heat until translucent, about 3 minutes.
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4.
Add broth, bring to a boil, then simmer for another 4 minutes.
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5.
Meanwhile, wash, peel, and finely grate horseradish; place in a bowl.
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6.
Squeeze half a lemon and measure out 2 tbsp juice. Add to the horseradish mixture.
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7.
Wash, peel, quarter, core apples, and grate into the horseradish blend. Stir in mascarpone until smooth, then fold the mixture into the celery sauce.
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8.
Season the sauce with salt, pepper, and lemon juice. Roughly chop remaining celery greens, sprinkle over the dish, and serve immediately.
