Many people have a love-hate relationship with celery, usually because of its distinctive smell, which some find refreshing and others find stinky. I checked online, and some Japanese suggested soaking celery after cutting it, or cooking it in boiling water, and the smell will be milder after it is chilled.
I didn’t do the above steps myself, maybe the taste of celery grown in different places will be a little different, or maybe my palate changed. Back in Hong Kong, families liked to order stir-fried chicken or scallop with celery. As a kid, I always only picked chicken or scallops, because the celery taste was too strong.
Now, I know how to cook and appreciate celery, and I often use it to cook soup or pasta.
Ingredients
Serves：2
- 150 g fettuccine
- 1/2 onion, sliced
- 2 stalks celery, cut into small batons
- 1/2 carrot, cut into small batons
- 3 cloves garlic, minced
- 4-5 mushroom, sliced
- milk
- Parmesen cheese
How to Make Celery Carrot Mushroom Fettuccine in White Sauce
- Heat some olive oil in a pan, fry onion and garlic until fragrant. Add celery, carrot and mushroom, add little salt and pepper as well, stir-fry the vegetables until they got softened and released very good smell.
- Bring a pot of water to boil, add 1% salt, boil pasta as per packet instructions.
- Add some pasta cooking water into the vegetables, bring to simmer, then add milk, bring to simmer again with low heat.
- Have a taste, add salt and pepper if needed. After plating, freshly grate some Parmesen cheese on top, serve hot and enjoy!
