Alice Zaslavsky’s tacos with roasted celeriac and pickled jalapeño sauce – recipe
Gnarly, shrivelly celeriac is an unconventional taco filler. But peeled and roasted in Alice Zaslavsky ’s recipe, the root vegetable yields an almost carne asada-like
Gnarly, shrivelly celeriac is an unconventional taco filler. But peeled and roasted in Alice Zaslavsky ’s recipe, the root vegetable yields an almost carne asada-like flavour Check out more Alice Zaslavsky recipes Could it be time to consider the celeriac?
If you’re looking for a tasty and left-of-field taco combo for the cooler months that’s full of flavour, low on cost and easily veganised, then it just well might. Celeriac is firm and fibrous enough to hold its shape under heat, sweet enough to crack some caramelisation, and its centre yields to a creamy and fluffy mashed potato texture when cooked.
The flavour is surprisingly meaty, which makes more sense when you consider how the parsley and liquorice notes intensify when caramelised, a bit like a bite of steak with herby sauce, or carne asada with salsa verde.
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