Celeriac Shawarma
120
- Prep Time30 min
- Total Time40 min
- Makes6 servings
Photo, Erik Putz.
A mix of spices, such as sumac, cinnamon, allspice, paprika and cumin, give this dish a ton of flavour. Serve with tahini for an unforgettable vegetarian meal.
Ingredients
1 large celeriac, peeled and sliced in 1/4-in. thick rounds
1/2 cup butter, softened
2 tbsp finely chopped cilantro
2 tsp cinnamon
2 tsp sumac
1 1/2 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1/2 tsp allspice
1/2 tsp salt
Pinch of cardamom, (optional)
Tahini sauce
1/4 cup tahini
3 tbsp cold water
2 tbsp lemon juice
1/2 tsp salt
1 garlic clove, minced
To serve
6 pitas
shredded iceberg lettuce
sliced tomatoes
pickled turnips, (optional)
Instructions
BRING a large pot of salted water to a boil. Add celeriac and boil over medium-high until almost tender, 6 to 8 min. Meanwhile, in a small bowl, stir together butter, cilantro, cinnamon, sumac, cumin, paprika, garlic powder, allspice, salt and cardamom. Drain and rinse celeriac with cold water. Pat dry with a kitchen towel.
PREHEAT barbecue to medium-high. Brush about half the butter mixture onto both sides of celeriac. Oil grill. Barbecue celeriac until dark golden, about 5 min per side. Transfer to a cutting board, stack celeriac and slice thinly into strips.
TAHINI Sauce: Stir tahini, water, lemon juice, salt and garlic in a bowl.
SPREAD remaining butter mixture on tortillas, then fill with celeriac, lettuce and tomato. Drizzle with tahini sauce before wrapping like a burrito. Serve pickled turnips on the side.
Nutrition (per serving)
Calories 489, Protein 10g, Carbohydrates 55g, Fat 27g, Fibre 6g, Sodium 994mg.
Get more of our best celeriac recipes.
How to prepare celeriac
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
