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