Celery Root Noodles: The Unexpected Low-Carb Twist You’ll Obsess Over

A Quick, Catchy Intro with a Viral Hook

Ever looked at a celery root and thought, “Yeah, you’d make killer noodles”? No? Same. Then I spiralized one and discovered celery root noodles—the crisp, earthy strands that make zucchini jealous. One twirl, and you’ll ditch boxed pasta forever.

Why This Recipe Is Awesome

Let’s get real: pasta leftovers haunt your fridge, but celery root noodles? They’re fresh, light, and way cooler. They deliver:

• Crunchy texture: Holds up better than zucchini in saucy dishes.
• Earthy flavor: Subtle celery notes that complement any sauce.
• Guilt-free comfort: Low-carb, nutrient-rich, and veggie-powered.
• Impress factor: Homemade veggie ribbons = kitchen wizardry.
• Speedy prep: Ready in under 10 minutes—yes, really.

Ingredients

• 2 medium celery roots (celeriac), peeled and spiralized
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt & freshly ground black pepper, to taste
• 2 tbsp grated Parmesan (or nutritional yeast for vegan)
• Fresh parsley, chopped for garnish

Key Substitutions: Swap olive oil for avocado oil; Parmesan → vegan cheese or nutritional yeast.

Tools & Kitchen Gadgets Used

• Spiralizer: To transform that gnarly root into noodles.
• Vegetable peeler & knife: For peeling and trimming the celeriac.
• Cutting board: Counter’s best friend.
• Large skillet: To sauté noodles to perfection.
• Tongs: For tossing without catastrophe.
• Measuring spoons: Because precision beats bland every time.

Step-by-Step Instructions

1. Prep the celeriac: Peel thick skin, trim ends, and spiralize into noodle-like strands.
2. Dry the noodles: Place on paper towels and gently press to remove excess moisture—no one likes soggy noodles.
3. Heat the skillet: Warm olive oil over medium heat until it shimmers.
4. Sauté garlic & spices: Add garlic and smoked paprika, swirl for 30 seconds until fragrant.
5. Cook the noodles: Toss in celery root noodles, season with salt and pepper, and sauté 5–7 minutes until al dente.
6. Finish with cheese: Off heat, sprinkle Parmesan (or vegan alternative) and chopped parsley, toss gently.
7. Serve immediately: Plate those ribbons and prepare for compliments.

Calories & Nutritional Info (Per Serving)

• Calories: ~90 kcal
• Carbs: 9g
• Fiber: 3g
• Protein: 2g
• Fat: 6g
• Vitamin C: 20% DV

Common Mistakes to Avoid

• Overcooking: Turns crisp noodles into limp disappointment—watch the clock.
• Skipping the dry step: Excess water dilutes flavor and invites sogginess.
• Crowding the pan: Steam city. Cook in batches for best results.

Variations & Customizations

1. Spicy Kick: Add red pepper flakes and a squeeze of lime.
2. Creamy Mushroom: Stir in sautéed mushrooms and a splash of cream.
3. Pesto Perfection: Toss with basil pesto, cherry tomatoes, and pine nuts.

FAQ Section

Q1: Can I eat celery root noodles raw?
A: You can, but cooking unlocks their earthier flavor and tender bite.

Q2: How long do they last?
A: Best fresh. Store in an airtight container up to 1 day; reheat in a skillet.

Q3: Are celery root noodles keto-friendly?
A: Yes—lower in carbs than even zucchini noodles.

Q4: Can I freeze spiralized celery root?
A: Not recommended—thawing makes them mushy.

Q5: What sauces work best?
A: Alfredo, marinara, or simple garlic-butter—celeriac pairs well with all.

Q6: No spiralizer?
A: Use a julienne peeler or mandoline, though strands vary.

Q7: Where to buy celery root?
A: Most grocery produce aisles or farmers’ markets, especially in fall.

Final Thoughts

There you have it—celery root noodles that turn a humble root into a kitchen superstar. Try one of the variations, share your creation, and prepare for endless “OMG, where did you learn that?” texts. Pasta who?