1 1/2 cups coconut milk
4 tablespoons raw turbinado sugar, divided
2 tablespoons molasses
1 1/2 teaspoons curry powder 2 tablespoons olive oil
2 clove garlic, minced
3 cups diced celeriac
1/4 cup diced waxy potato (such as Yukon Gold)
1 1/2 cups vegetable broth
1/2 cup heavy cream
1 pound dried linguine
1 cup diced pancetta
2 Granny Smith apples, peeled, quartered, and sliced into wedges
1/2 red onion, thinly sliced
1/4 cup white wine
Optional garnish: 2 ribs celery, thinly sliced, plus celery
1. In a large saucepan or stock pot, heat 1 tablespoon of the olive oil over medium-low heat until shimmering. Add the garlic and cook until soft but not brown, then add the celery root and potato. Stir well to coat the vegetables and cook until the potato begins to soften, about 5 minutes. Add the broth and cream, bring to a boil, cover, and simmer until the celeriac is tender, about 30 minutes. Use an immersion blender (or transfer to a standard blender) and purée.
2. In the meantime, bring a large pot of salted water to boil and cook the pasta until al dente. Before draining, reserve one cup of pasta cooking water.
3. While the pasta cooks, heat the remaining olive oil in a large (12-inch) skillet over medium heat and add the pancetta. Cook until beginning to crisp at the edges, about 5 minutes, then add the apples and onions. Continue cooking until the apples are caramelized and almost soft and the onion is wilted, 5-7 minutes more. Add the wine and cook until it’s completely evaporated and the apples are tender all the way through.
4. Add the pasta to the pancetta-apple mixture, then pour in the celeriac purée to create a sauce (you may not need all the purée; it should just coat the pasta and not smother it). If necessary, thin with a little reserved pasta water. Serve immediately with the reserved celery leaves.
Serves 4
Source: adapted from