A roasted celeriac sliced on a board next to flatbread, hummus and sliced red cabbage

Celeriac shawarma

Name: Celeriac shawarma
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Ingredients: 1tbsp ground cumin; 1tbsp smoked paprika; 2tsp ground cinnamon; 1tsp ground ginger; 1tsp ground turmeric; 4 garlic cloves crushed; 1tbsp runny honey; 1 lemon juiced; 4tbsp extra-virgin olive oil; 1 large celeriac peeled; flatbreads; red cabbage shredded; pickled chillies; hummus; chilli sauce

Adam Bush

Published: November 30, 2022 at 11:14 AM

Save recipe

A little effort

Prep: 25 mins

Cook: 2 hrs

+ marinating

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Here, humble celeriac is given punchy flavour with a marinade of garlic, honey, cumin, ginger and paprika, before being roasted in the oven to bring out its tender, silky texture

Gluten free

Low calorie

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Classic hummus

A star rating of 5 out of 5.1 rating

Wholemeal flatbreads

A star rating of 0 out of 5.0 ratings

Beetroot hummus

A star rating of 0 out of 5.0 ratings

Try our celeriac shawarma recipe then check out our celeriac soup and more celeriac recipes.

Ingredients

Nutrition

1tbsp ground cumin
1tbsp smoked paprika
2tsp ground cinnamon
1tsp ground ginger
1tsp ground turmeric
4 garlic cloves

crushed
1tbsp runny honey
1 lemon

juiced
4tbsp extra-virgin olive oil
1 large celeriac

peeled

TO SERVE

flatbreads
red cabbage

shredded
pickled chillies
hummus
chilli sauce

Nutrition: Per serving

kcal182

low
fat12.5g
saturates1.7g
carbs9.1g
sugars7.8g
fibre10.1g
protein3.3g
salt0.4g

Method

step 1

Tip all of the ground spices into a large bowl, then add the garlic, honey, lemon juice, 3 tbsp of the olive oil and plenty of seasoning, and whisk together. Trim the bottom off the celeriac so it sits flat. Cut horizontally into 1cm thick slices. Tip the celeriac into the marinade bowl and coat each slice in the spice mixture, then cover and leave to marinate in the fridge for 2 hrs or overnight.
step 2

Heat the oven to 220C/200C fan/gas 7. In a roasting tin, layer up the celeriac in a tower with a larger piece on the bottom to ensure it’s stable. Put 2 metal skewers vertically down through the tower to help hold it upright. Add the remaining tbsp of olive oil to the marinade bowl and keep to one side. Put the celeriac into the oven for 20 mins.
step 3

Turn down the oven to 170C/150C fan/gas 3 and cook the celeriac for another 1 hr 30 mins, basting the edges with the excess marinade, until the celeriac is really tender.
step 4

Use a sharp knife to shave pieces off the celeriac into the tray and serve with flatbreads, shredded red cabbage, pickled chillies, hummus and chilli sauce.

We have plenty more celeriac ideas to try

Potato and Celeriac Gratin Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue