Updated Jun 6, 2019Chatelaine
celeriac, peeled and sliced in 1/4-in. thick rounds
finely chopped cilantro
1 1/2 tsp
- 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.
NutritionCalories 489, Protein 10 g, Carbohydrates 55 g, Fat 27 g, Fibre 6 g, Sodium 994 mg.
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