BBC Good Food Magazine

Chipotle celeriac tacos

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Make this recipe vegan by using vegan butter, leaving out the feta and swapping honey for agave syrup – it works just as well. The pickled onions are optional but add welcome zing and crunch.

SERVES 4 PREP 15 mins COOK 30 mins EASY V

1 large celeriac (900g unprepped),

cut into 3cm cubes

1 tbsp olive oil

3 tbsp chipotle chilli paste

3 tbsp honey

2 tbsp melted butter

8 small corn tacos crumbled feta (optional)

For the avocado crema

2 ripe avocados, peeled and stoned 2 limes, juiced

1 small garlic clove, crushed

For the salsa

1 small bunch of coriander, finely

chopped

3 large, ripe tomatoes

1 lime, zested and juiced 1 Heat the oven to 200C/180C fan/ gas 4. Toss the celeriac pieces on a baking tray with the oil and 1/2 tsp salt. Roast for 20 mins, turning halfway. Mix together the chipotle, honey and butter in a small bowl, toss with the celeriac, then return to the oven for 10-15 mins or until cooked through and beginning to caramelise.

2 Meanwhile, make the crema. Blitz the avocado, lime and garlic in a food processor with 100ml water and a good pinch of salt until smooth and creamy.

3 Make the salsa by tossing all the ingredient­s together in a bowl and season to taste. Warm through the tacos either in a small frying pan over a medium heat for 1-2 mins or in a microwave. Pile the celeriac, crema and salsa into the tacos, crumble over the cheese, if using, along with pink pickled onions (see recipe, right) and enjoy.

GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day •

gluten free

PER SERVING 514 kcals • fat 31g • saturates 8g •

carbs 41g • sugars 20g • fibre 20g • protein 9g •

salt 1.8g

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