Celery root with salt cod, chickpeas, and rosemary [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 367) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salt cod soaks 24-48 hours. Can substitute broth for milk and rotelle or fettucine pasta for anellini.

  • rmardel on January 28, 2026

    I wasn't quite sure what to expect with this although I love all the components. I had some salt cod in the freezer, the tail end of a batch of chickpeas, and everything but the celeriac, so I thought I'd give it a try. All the ingredients played together nicely, The celeriac cream was especially good and, like Kaylin283, I would recommend making extra. I can imagine using it in a variety of ways. The lemon juice and lemon olive oil added brightness that complimented the fish and the chickpeas and although the dish is rather monochromatic, it is rich in flavor and textural contrast.. The recipe makes generous servings. A quarter of th recipe was enough for me as a solo diner.

  • Kaylin283 on January 23, 2026

    Exceeded my expectations. All of the ingredients complimented each other so well. Had some freshly cooked black chickpeas and their aquafaba on hand; I used the aquafaba for poaching the cod. Definitely take the opportunity to double or triple the celery root puree. I used the 2/3 cup that the recipe called for and froze the rest. Can't wait to use it for the cacio e pepe on the next page. It offers such a wonderfully creamy quality, I'm happy McFadden chose to highlight this oft-underappreciated root veggie. Very filling. Makes enough for 2 with plenty for seconds and a leftover lunch portion. Could serve up to 4 if accompanied with a salad or side.

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