Celeriac shawarma

8

PREP TIME

30 min

TOTAL TIME

40 min

Serves

6

Celeriac shawarma

Photo, Erik Putz.


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.

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Nutrition (per serving)

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