Celeriac shawarma

Prep 30 min
Total 40 min
Serves 6

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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
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
1
garlic clove, minced

To serve

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

Calories 489
Protein 10 g
Carbohydrates 55 g
Fat 27 g
Fibre 6 g
Sodium 994 mg
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Grilled pineapple | Chatelaine Quickies

Issue: September 2018

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Photo credit: Photo, Erik Putz.

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