courgette spaghetti & red pepper w pea shell & celeriac sauce w
parmesan
courgette skin spaghetti & braised red pepper w/ pea shell & celeriac sauce
IngredientsMakes: 530g - Serves: 1
| 300g | pea shell & celeriac sauce | (recipe below) | |
| 150g | red pepper | ||
| 2g | olive oil | ||
| 100g | cooked courgette skin spaghetti | (recipe below) | |
| 1g | salt | ||
| 2g | parmesan |
Method
| First make the pea shell & celeriac sauce. |
| While that's on prep the pepper and julienne it. |
| Cook it until just starting to soften so it still has a bit of bite. |
| Make the spaghetti and cook it. |
| Then assemble & sprinkle w/ parmesan. |
pea shell & celeriac sauce
light fragrant sauce made from leftover pea shells & a little celeriac
IngredientsMakes: 300g
| 140g | pea shells | ||
| 10g | veg stock cube | ||
| 450g | water | ||
| 140g | celeriac | ||
| 20g | butter | ||
| 0.5g | salt |
Method
| Top and tail the pea shells then cut into thirds - this will stop them jamming your stick blender. |
| Peel & dice the celeriac into 5mm dice. |
| Add everything to a small sauce pan & bring to the boil. |
| Once boiling reduce the heat & simmer for 10mins. |
| The sauce will be thicker if you leave the lid off. |
| Remove from the heat & blitz w/ a stick blender until smooth. |
| Pass through a sieve. Use as rquired |
cooked courgette skin spaghetti
courgette skin spaghetti lightly braised in brine
IngredientsMakes: 98g
| 105g | courgette skin spaghetti | (recipe below) |
Method
| Place the courgette skin spaghetti in salted boiling water for 90 seconds. |
| Remove & leave to drain in a sieve. |
| Use as required - a little pesto for minimum effort snack / lunch |
courgette skin spaghetti
IngredientsMakes: 105g
| 105g | courgette |
Method
| Top & tail a medium large courgette. |
| Peel it lengthways with a julienne peeler. |
| If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for! |
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