ChefsBuzz - Healthy Recipes & World Cuisines

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Ingredients
12 streaky bacon rashers
2 large courgettes, coarsely grated
Finely grated zest of 1 lemon
250ml tub crème fraîche
500g pack fresh tagliatelle
Fresh Parmesan shavings, to serve (optional)

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Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it’s combined with parsnips and russet potatoes for a side dish worthy of your favorite bistro—or trattoria, because we’ve relocated the dish south, from Paris to Tuscany, using olive oil and Parmesan cheese. The potato is kept separate from the celeriac and parsnip because it gets gluey when pureed in a food processor.

Ingredients

1 medium celeriac (about 1 pound), peeled and cut into 1-inch cubes
3 medium parsnips (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
1 large russet potato (about 3/4 pound), peeled and quartered
1/4 cup vegetable broth or reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh chives, divided
2 tablespoons low-fat or nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese

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