Creamy Celeriac Tagliatelle with Chicken and Lemon Parmesan

Celeriac is cut into fine ribbon noodles and paired with juicy chicken in a creamy Parmesan sauce with lemon and thyme. This is a wintry, low-carb main course that needs no pasta.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 150 g Celeriac
• 300 g Boneless skinless chicken thigh fillet
• 25 g Butter
• 80 ml Heavy cream
• 40 g Parmesan, freshly grated
• 1 pc Garlic clove
• 1 tsp Organic lemon, grated zest
• 3 pc Thyme sprig
• 1 tbsp Olive oil
• 1 pinch Nutmeg, grated
• Salt
• Black pepper, freshly ground

Method

1. Peel the celeriac and cut it into thin ribbons with a spiralizer or a mandoline, so they look like tagliatelle.
2. Pat the chicken meat dry, cut it into strips about 1 cm wide and season with salt and pepper.
3. Heat olive oil in a large pan over medium to high heat and brown the meat all over for 5 to 6 minutes until golden. Remove and set aside.
4. Melt butter in the same pan, add the celeriac ribbons and the lightly crushed garlic clove and toss for 3 to 4 minutes until the celeriac is al dente.
5. Pour in the cream, bring it briefly to a boil and stir in the Parmesan until the sauce lightly thickens. Stir in the lemon zest, thyme and nutmeg.
6. Return the chicken to the pan, warm it through briefly, season with salt and pepper to taste and serve immediately.