Celeriac Shawarma
By Chatelaine100
PREP TIME
30 min
TOTAL TIME
40 min
Serves
6
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.
Nutrition (per serving)
- Calories
- 489,
- Protein
- 10 g,
- Carbohydrates
- 55 g,
- Fat
- 27 g,
- Fibre
- 6 g,
- Sodium
- 994 mg.
FILED UNDER: Quick Weeknight Dinners Recipes Vegetarian
