BBC Good Food Magazine
Chipotle celeriac tacos
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
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 •
PER SERVING 514 kcals • fat 31g • saturates 8g •
carbs 41g • sugars 20g • fibre 20g • protein 9g •