Celeriac Shawarma

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SERVES:

Prep Time:

20 minutes

Cook Time:

1.5 hours

We're celebrating Middle Eastern influence in this delicious vegetarian Celeriac Shawarma recipe, perfect for a fun dinner with friends or family.

Shawarma is a Middle Eastern wrap or kebab, traditionally made with marinated meat that's slow-cooked on a vertical rotisserie.

But guess what? You don't need meat to enjoy the vibrant flavours of shawarma! Simply use celeriac, the unsung hero of root veggies! Celeriac, also known as celery root, has a subtle celery-like flavour with a nutty, earthy twist. Its firm yet tender texture makes it a fantastic meat replacement in this kebab, as it roasts beautifully and absorbs the flavour of spices so well.

This Celeriac Shawarma is sure to give you all the warm, aromatic spices you love in a shawarma, without the meat and is a great way to get creative with your wonky celeriac.

These wraps taste delicious served alongside potato wedges or fries.

_INGREDIENTS:

_SHAWARMA:

1 celeriac
1 brown or red onion
2 cloves garlic, minced
Juice of half a lemon
1 tsp cumin
1 tsp mixed spice
1 tsp smoked paprika
2 Tbsp Olive oil
Salt & Pepper

4 wraps or flat breads
4 Tbsp hummus

_SLAW:

1 carrot
100g Brussels Sprouts
1 tsp dried dill
1 Tbsp mayo (or your favourite vegan alternative)
Juice of half a lemon
Salt & Pepper

_{GARLIC YOGURT:}

2.5 Tbsp plain Greek yogurt (use coconut yogurt if vegan)
1 small clove garlic, minced
Salt & pepper to taste

_{INSTRUCTIONS:}

Wash and scrub the celeriac
Fill a large pot with water, place the celeriac into the pot and bring to the boil. Once boiling, reduce the heat, cover the pot with a lid and let simmer for 30-40 minutes or until you can put a knife through the celeriac.
While the celeriac is cooking, slice onion into 8 or 9 sliced whole rounds (like thick onion rings!)
Preheat the oven to 190°C
Once the celeriac is tender, remove from the pot and set aside for a few minutes until cool enough to handle. Then slice the celeriac into 8 or 9 slices, leaving the base slice thicker (approx 3 cm thick) as this acts as the base for the shawarma.
Place the sliced celeriac and celeriac base into a bowl, along with the spices, minced garlic, olive oil, lemon juice and salt and pepper. Toss to coat evenly.
Drizzle the sliced onions in oil & season with salt and pepper.
Place the thick base slice of the celeriac onto a chopping board, add a slice of onion on top, then another slice of celeriac. Continue layering onion and celeriac until all of the slices have been placed on top of each other to form a stack. Push two skewers through the stack to hold it together (kind of like a kebab!)
Transfer skewer stacks to a baking tray and bake for 30 minutes.
After 30 minutes rotate the celeriac stack, reduce the heat to 160°C and bake for a further 30 minutes.

‍While the shawarma is baking, prepare the slaw and yogurt:

Grate the carrot and thinly slice the Brussels sprouts.
To make the dressing mix the mayonnaise, lemon juice and dill. Pour the dressing over the slaw and mix to combine. Season with salt and pepper. Set aside in the fridge until serving.
To make the garlic yogurt, combine all the ingredients in a bowl and mix to combine.

‍To assemble:

Remove the celeriac shawarma from the oven. Using a knife, slice down the length of the stack to shave off slices.
Spread 1 Tbsp hummus on each flat bread or wrap, then add the slaw, sliced celeriac shawarma and garlic yogurt. Wrap up and serve!

wonkybox

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