Beetroot and Celeriac Linguine with Prawn

Beetroot and Celeriac Linguine with Prawn hero

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Preparation time: 
  • Serves: Up to 4 people

Ingredients

INGREDIENTS:

Raw beetroot 2

Celeriac ½ (400g) Fennel ½ bulb

For the marinade:

Lemon ½ juice of

 Extra virgin olive oil 5 tbsp

Fennel seeds ½ tsp

Seasoning To taste

To finish:

Tiger prawns 20

Spinach 200g

Serves: 2 as a main/ 4 as a side
Time: 20 minutes

Method:

1. Peel and trim off the top and bottom of the beetroot and celeriac.

2. Spiralize the beetroot and celeriac using the Linguine Blade.

3. Place the spiralized beetroot and celeriac into a large bowl.

4. Remove the core and finely chop the fennel and add to the bowl.

5. Add the lemon juice.

6. Fry the vegetables, fennel seeds and seasoning in olive oil over a medium heat.

7. Cook for 5 minutes and then add the prawns and cook until they have turned pink.

8. Add the spinach and mix thoroughly. Serve.

Post a comment

Star Ratings