Contributed by (Recipe adapted from “IFood” at www.ifood.tv/recipe)

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Ingredients

2 Tbs Butter
1/3 C sliced Green onions
1 clove Garlic, minced
1 Tbs snipped fresh Basil or 1 teaspoon dried Basil, crushed
1/4 tsp Pepper
1 lb Celeriac, peeled and cut into julienne strips (about 3 cups)
2 medium Carrots, thinly sliced (about 2/3 cup)
1/3 C dry White wine
1/3 C Water
1/2 tsp instant Bouillon granules
2 Tbs snipped Parsley
6 oz Linguine or Spaghetti
2/3 C light Cream
grated Parmesan cheese
fresh Basil (optional)

Instructions

In a large saucepan melt the butter; stir in the green onions, garlic, fresh or dried basil, and pepper. Cook till onion is tender. Add celeriac, carrots, wine, water, and bouillon granules. Bring to boiling; reduce heat. Cover and cook about 10 minutes or till the vegetables are tender, stirring occasionally. Stir in the parsley. Meanwhile, cook the linguine or spaghetti in boiling salted water just till tender; drain. Add the hot cooked pasta and cream to the vegetable mixture; toss to mix. Heat through. Transfer mixture to a serving platter. To serve, sprinkle with Parmesan cheese. If desired, garnish with fresh basil.

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