Creamy Celeriac Orzo with Gruyère
with wild mushroom pesto & toasted hazelnuts
Orzo means barley in Italian, but it is actually a pasta variety. It owes its name to its shape, which is similar to the shape of a barley grain.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
25 g
Grated Gruyère DOP
(Contains Milk)
75 g
Cooking cream
(Contains Milk)
½ piece
Garlic
20 g
Hazelnuts
(Contains Hazelnuts May be present Peanuts, Tree nuts, Sesame)
20 g
Wild mushroom pesto
(Contains Milk, Cashews May be present Tree nuts, Peanuts)
2.5 g
Fresh flat leaf parsley
(May be present Celery)
½ piece
Onion
⅕ piece
Celeriac
(Contains Celery)
Not included in your delivery
½ tablespoon
[Plant-based] butter
¼ piece
Low sodium vegetable stock cube
150 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Peel and weigh the celeriac, then dice into 1cm cubes. Chop the onion and crush or mince the garlic. Roughly chop the hazelnuts and finely chop the parsley.
Transfer the orzo and the cream to a lidded pot or saucepan, then pour in the water and crumble in the stock cube (see pantry for amounts). Bring to the boil, then reduce the heat and cover with the lid. Allow to cook for 10 - 12 minutes over low heat, stirring regularly. Add an extra splash of water if necessary.
Melt the butter in a lidded frying pan over medium-high heat and fry the celeriac with the onion for 7 - 9 minutes, covered.
Did you know... celeriac contains more fibre than most other vegetables, with at least 4.9g of fibre per 100g. Fibre is important for gut health and helps you feel more satiated.
Take the lid off the frying pan and stir in the garlic, then fry for 2 - 3 minutes or until the celeriac is golden-brown and done. Toss regularly and season to taste with salt and pepper.
Meanwhile, heat a clean frying pan over high heat and toast the hazelnuts until evenly browned.
Transfer the celeriac to the orzo, along with the mushroom pesto and Gruyère (see Tip). Mix well to combine. Serve the orzo on plates, garnished with the hazelnuts and the parsley.
Tip: this recipe is high in calories. If you're watching your calorie intake, serve just half of the cheese. You can keep the rest to use tomorrow.