Celeriac shawarma

Prep 30 min
Total 40 min
Serves 6

This article has not been rated yet.


1 large
celeriac, peeled and sliced in 1/4-in. thick rounds
1/2 cup
butter, softened
2 tbsp
finely chopped cilantro
2 tsp
2 tsp
1 1/2 tsp
ground cumin
1 tsp
1/2 tsp
1/2 tsp
Pinch of
cardamom, (optional)

Tahini sauce

1/4 cup
3 tbsp
cold water
2 tbsp
1/2 tsp
garlic clove, minced

To serve

shredded iceberg lettuce
sliced tomatoes
pickled turnips, (optional)


  • 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.


Calories 489, Protein 10 g, Carbohydrates 55 g, Fat 27 g, Fibre 6 g, Sodium 994 mg.

Grilled pineapple | Chatelaine Quickies

Recipe Collections
Latest Recipes