Name: Chipotle celeriac tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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); 2 ripe avocados peeled and stoned; 2 limes juiced; 1 small garlic clove crushed; 1 small bunch of coriander finely chopped; 3 large, ripe tomatoes; 1 lime zested and juiced

Three servings of chipotle celeriac tacos

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

Method

step 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.
step 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.
step 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.