- Gluten Free
Ingredients 4 Number of Servings
2 sachets saffron
2 1/2 cups russet potatoes (4 medium-sized ones)
1/2 cup crispy soy flakes (or textured vegetable protein)
1 1/2 cups fresh celeriac (or rutabaga)
salt & black pepper TT
1 tbsp extra virgin olive oil
Cook potatoes in salted boiling water; finish cooking; drain and keep aside a little cooking water. Then, mash them in a salad bowl.
Heat the oven to 400 degrees. Take celeriac, peel it and cut it into small cubes, then place on a baking tray and cook for 20 minutes until they are crispy.
Melt saffron in a cup with 100 ml water, whisking until combined.
In a bowl, mix the saffron water with the mashed potatoes, then blend well together with some cooking water in a food processor until smooth. Add a grating of pepper.
In a non-stick pan, toast the crispy soy flakes with a spoon of olive oil on medium heat for 5 minutes, until golden. In the meantime, blend the celeriac cubes in a food processor until they are crumbled.
Cook the pasta in boiling salted water and drain. Pour the spaghetti into the bowl and stir in well the saffron and sauce.
Plate on a dish, pouring over the top the crispy soy flakes, the celeriac crumbs and grated pepper to taste.