Here is a mouth-watering recipe that, while satisfying the palate and embracing the senses, also brings important health benefits, pasta with broccoli in celeriac cream! The recipe is part of the new section dedicated to foods that help fight inflammation. Broccoli, in fact, is rich in sulfur compounds that reduce chronic inflammation, as well as free radical damage and cellular degeneration (Syed et al, Antibiotics, 2023). Celeriac, rich in potassium, is also a source of flavonoids, such as apigenin, kaempferol and luteolin, with anti-inflammatory and antioxidant action (Freyermuth-Trujillo et al, Cells, 2022). The final note is given by nutmeg that gives aroma but is also a powerful anti-inflammatory, cardioprotective and antimicrobial spice (Zhang et al, Food Nutr Res, 2016). In short… health and taste are served!
Ingredients
320 grams of wholemeal short pasta
400 grams of celeriac
500 grams of broccoli
1 leek
1 clove of garlic
Extra virgin olive oil
Nutmeg
Himalayan pink salt
Clean the broccoli and divide it into florets, set aside. Peel the celeriac and cut it into pieces. Boil the celeriac for 5 minutes or until tender, then drain. Blend the celeriac with a few tablespoons of cooking water to obtain a cream. In a pan brown the sliced leek and garlic clove in extra virgin olive oil. Add the celeriac cream and cook over a very low heat, stirring often. Season with a pinch of nutmeg and a little salt if necessary. Boil the pasta in plenty of salted water following the instructions on the package. When there are 5 minutes left, add the broccoli cut into florets. Drain the pasta and broccoli and pour into the pan with the celeriac sauce. Leave to flavor for a minute, then serve.