Celeriac Noodles with Parsley Pesto

Celeriac NoodlesThere are several types of vegetables that can be used to mimic noodles (spaghetti squash, zucchini) but none do it as well as celeriac. Peeled strands of this rugged root will cook to al dente in less than 3 minutes, making a fine bowl of faux fettuccine.

Celeriac noodles can be topped with any of your favorite sauces, but are especially good with this parsley pesto that matches the clean, fresh flavor of the noodles. Celeriac (also called celery root) has an herbal, pleasantly bitter flavor that will remind you of both celery and parsley. The flavor is stronger when raw and quite mild when cooked.

Celery Root

This pale root is hiding a surprising amount of nutrients beneath its humble exterior: vitamin C, vitamin K, phosphorus, potassium, vitamin B6 and magnesium. In addition to making noodles, celeriac can be shaved raw into salads, boiled like a potato or puréed into soup.

Servings: 2

Time in the Kitchen: 25 minutes



  • 1 to 2 garlic cloves
  • 1 tablespoon raw sunflower seeds or chopped nut of your choice (10 g)
  • 1/4 to 1/2 cup grated Parmigiano-Reggiano cheese (45 to 22 g)
  • 1 bunch parsley, mostly just the leaves
  • 1/4 cup extra virgin olive oil, plus more as desired (60 ml)
  • 1 bulb of celery root (celeriac)


In a food processor, blend seeds/nuts, garlic and cheese until finely chopped.

Add the parsley and pulse a few times. With the blade running, drizzle in the olive oil. If desired, add more than 1/4 cup olive oil until the pesto has the consistency you want. Add salt to taste.

Bring a pot of salted water to a boil.

Use a paring knife to carefully slice the skin and knobs off the celeriac root.

Cut the peeled root into several long slices that are roughly 1/2-inch wide. (13 mm)

(Exposed celeriac turns brown quickly. If not cooking immediately, immerse the slices in water and lemon juice)

Use a vegetable peeler to peel thin “noodles” (about 4 inches/10 cm long) off the top of the longest edge of the slices.

Slicing Noodles

Boil the celeriac noodles for 2 to 3 minutes until tender.

Boiling Noodles

Drain. Immediately toss with pesto or another type of sauce.

Celeriac Noodles

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38 thoughts on “Celeriac Noodles with Parsley Pesto”

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  1. Cool – I think the taste of celery root is very intense so maybe the pesto idea is really the perfect match. I love making celery mash (boiling and just adding butter when mashing) is one of the most wonderful side dishes but my family does not agree…

    1. So I thought. Strong celery smell but once it’s cooked it’s incredibly mild

  2. Needed a reason to try celery root and use the homemade pesto in my freezer. Thank you sir!

  3. This sounds gorgeous!!! And it’s an ingredient we can get in the UK – bonus! I’m still trying to source spaghetti squash after hearing about 2 years ago! I love courgette (zuccini) noodles too!

    1. Have you tried Waitrose? I found one there last year, think they have them occasionally.

    2. Morrisons have them, and larger Tesco. I can usually get them on the veg stalls in my local market too.

      1. This looks good. I will have to try this. Another to try is using parsnips this way. They make very tasty spaghetti alternative.

  4. I definitely have to look into celeriac. I usually make noodles with zucchini. I haven’t hear of celeriac before and now I most research it, Thanks.

  5. When I first saw the title I had to do a double take. Celeriac sounds like a disease.
    This dish sounds delish…and I’ll give it a go.

  6. How about squid cut into strips or shredded cuttlefish as bizarre and new types of noodles? The cuttlefish I found freeze-dried and pre-cut in a local Asian market, and the squid jets I found in the same store, but got the idea for it here: https://fastpaleo.com/recipe/seafood-noodle-stir-fry-2/

    The cuttlefish: https://importfood.com/rtcf1501.html

    This is another way to get your Omega-3 without having to eat plant matter or fish types you’re allergic to. Squid and octopus are neither finfish nor shellfish, so are unlikely to set off allergies! The cuttlefish I just stumbled upon while in the store, and brought some home to try–turns out Hubby and I both have problems with it.

  7. Always looking for primal pasta substitutes so this will be fun to try. PS. Anyone missing lasagna should try substituting thinly sliced butternut squash for the pasta sheets. It’s really good!

    1. Good thought–I love rutabaga! They make awesome ‘fries’.

  8. Hmm, very interesting. I love celeriac in stews and stuff, but never thought to “noodle” it. I’ll have to try it this week.

  9. have been running out of ideas for celeriac which makes a frequent appearance in my veg box this time of year – thank you, my lunch is sorted 🙂

  10. For me, part of eating primal is finding new ways to eat without the grains and excess sugar. My family tried this last night and I never told them what it was. My 8 year old sat down at the table and said ‘cool, noodles.’ and ate the lot. I made homemade meatballs in a tom and basil sauce which, if I my say so myself, was also fabulous. Keep these coming Mark, I love you and your team for helping me provide my son and husband with not only tasty food, but nutritional food, I see it in their skin, nails, hair and energy everyday. Just call me a sneaky dense nutrition provider 🙂

  11. This looks like it would work with most hard root vegies. An idea I haven’t tried yet is using strips of cabbage as noodles. I’ve also heard of using a Spiralizer on things like zucchini or a mandolin slicer on other vegies. Short matchstick carrot pieces for chicken ‘noodle’ soup maybe? In a soup or casserole situation I could see strips off onion as well.

  12. This was so good! Closest thing to noodles in my opinion (even over zucchini). Quadrupled the recipe as there were 3 of us and we wanted to eat it over 2 days, and added 2.5 lbs of chicken. Ahhh heaven.

  13. I’ve used celeriac for a potato sub anytime I can find it. Makes good chips & french fry facsimile-I do both in the oven after tossing with olive oil & spices. Never thought of doing noodles so now I have to try that!

  14. What a great idea, cooked it last night! Instead of presto I made an avocado salmon paste, now there something that spells out “satiety” like no other 😉

      1. Really simple, purée the flesh of one avocado, 1tblsp. EVOO, salt pepper, finely diced shallots, and cooked Alaska salmon (I can’t get it fresh in the UK, so I use canned pink salmon). Salmon/Avocado about 1:1. Flake/ tear the salmon up, and stir into into the paste, and stir into the celery pasta!

  15. I’m curious. I’m new with Paleo way of eating. I thought cheese was off limits in regards to the parsley pesto.

    1. this is Primal: no-carb/low carb dairy like cheese, and heavy cream, creme fresche, cream cheese etc… are allowed for this who tolerate dairy.

  16. This looks tasty! I use celeriac to make a (really delicious) mash for dishes that I used to eat with mashed potatoes. I just peel and dice it, boil it in salted water until tender, and use my food processor or blender to “mash” it (it’s much more fibrous than potatoes, and hand-mashing leaves me with a lumpy mess). I usually add a bit of butter or heavy cream, but I’m sure any other animal fat would do the trick. It’s delicious and very mild in flavour this way.

  17. Made this “pasta” last night to have with bolognese, they were great! We had been having courgette (zucchini) noodles with it but these were much better!

    I would be happy to have bolognese on it’s own but I think sometimes a strongly flavoured dish needs a counterfoil of something bland, that place has usually been filled with pasta, rice etc., these are a great alternative, much better than cauliflower rice which is not a favourite of mine, I just have a little real rice, but a small amount.

    I already liked celeriac mashed (goes fantastically with a pork chop cooked with cider and figs) or cubed and sauteed, this is another one to add to the list!

  18. This pesto dish sounds great — thanks for sharing!Celeriac root is my new obsessio — I recently did a buffalo wing inspired dish with it. CR is one of the best veggies I’ve spiralized yet, it’s super versatile!