Penne with Horseradish Sauce

Ingredients

• 250 g celery stalks with greens (5 sticks)
• Salt
• 2 shallots
• 175 g pasta (e.g., penne or tube noodles)
• 5 g yogurt butter (1 tsp)
• 150 ml Classic Vegetable Broth
• 1 piece horseradish (≈4 cm) or 2 tsp jarred horseradish
• 0.5 lemon
• 100 g apples (½ apple)
• 50 g Mascarpone
• Pepper

Instructions

1. 1.

   Wash, trim, and if necessary unstring celery; slice into 1 cm thick rounds. Set aside some celery greens.

2. 2.

   Bring a large pot of salted water to a boil. Peel and thinly slice the shallots. Add pasta to the boiling water and cook al dente according to package instructions.

3. 3.

   Meanwhile, heat yogurt butter in a wide pan with a high rim over medium heat. Sauté celery and shallots until translucent, about 3 minutes.

4. 4.

   Add broth, bring to a boil, then simmer for an additional 4 minutes.

5. 5.

   While the pasta cooks, wash, peel, and finely grate the horseradish into a bowl.

6. 6.

   Squeeze half a lemon and measure out 2 Tbsp of juice. Pour over the grated horseradish.

7. 7.

   Wash, peel, quarter, core, and grate half an apple into the horseradish mixture. Stir in mascarpone until smooth, then fold the sauce into the sautéed celery.

8. 8.

   Season everything with salt, pepper, and any remaining lemon juice to taste. Drain the pasta and let it dry slightly. Chop the reserved celery greens, sprinkle over the sauce, and serve with the pasta.