Beetroot and Celeriac Linguine with Prawn
| Serves: 4 | Course: Main | Categories: Seafood | Machine: Food Processor | Total time (min.): 20 |
Packed full of juicy prawns with a creamy, celeriac sauce.
Ingredients
- 2 raw beetroot
- 400g (half) celeriac
- Half bulb fennel
For the marinade:
- Juice of half a lemon
- 5 tbsp extra virgin olive oil
- half tsp fennel seeds
- Seasoning - to taste
To finish:
- 20 tiger prawns
- 200g spinach
Tools
- Kenwood Electric Spiralizer
- Linguine Blade
Method
- Peel and trim off the top and bottom of the beetroot and celeriac.
- Spiralize the beetroot and celeriac using the Linguine Blade.
- Place the spiralized beetroot and celeriac into a large bowl.
- Remove the core and finely chop the fennel and add to the bowl.
- Add the lemon juice.
- Fry the vegetables, fennel seeds and seasoning in olive oil over a medium heat.
- Cook for 5 minutes and then add the prawns and cook until they have turned pink.
- Add the spinach and mix thoroughly. Serve and enjoy!