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Celeriac Shawarma

106

  • Prep Time30 mins
  • Total Time40 mins
  • Makes6 servings
Celeriac Shawarma

Photo, Erik Putz.

Chatelaine Triple Tested

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 10g, Carbohydrates 55g, Fat 27g, Fibre 6g, Sodium 994mg.

Get more of our best celeriac recipes.

How to prepare celeriac

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