Alice Zaslavsky's tacos with charred celeriac wedges and pickled-jalapeño sauce offer a tasty, left-of-field winter-friendly combo that is full of flavour, low on cost, and easily veganised. The recipe, styled and prepared by Madeleine Dobbins, showcases celeriac as an unconventional taco filler that yields an almost carne asada-like flavour when roasted.
Celeriac: The Unexpected Taco Hero
Celeriac is firm and fibrous enough to hold its shape under heat, sweet enough to caramelise, and its centre becomes creamy and fluffy like mashed potato. The flavour is surprisingly meaty, with parsley and liquorice notes intensifying when caramelised, reminiscent of steak with herby sauce or carne asada with salsa verde. Zaslavsky notes, 'To me, celeriac looks like the baby from Eraserhead ... I can't tell you how delicious they are as the hero in a soft taco.'
Preparation Tips for Perfect Celeriac
The major barrier is the skin. For wedges, it's best peeled before roasting. Use a chef's knife to slice off the top and base, then cut away pockmarked areas to reveal pale flesh. Some recipes suggest parboiling, but Zaslavsky prefers roasting under foil to steam and soften, then finishing uncovered for a gnarly burnish. Leftover wedges keep well in the fridge and can be served like roast potatoes or tossed through a leafy salad.
Recipe: Tacos with Charred Celeriac Wedges and Pickled Jalapeño Sauce
Serves 4, makes 12 tacos.
Ingredients:
- 2 medium celeriacs (1.2kg total)
- 60ml olive oil (¼ cup)
- ½ tsp salt flakes
- Cracked black pepper
- 100g finely grated manchego (optional but excellent)
For the pickled jalapeño sauce:
- 120g sour cream (½ cup)
- 60g Kewpie mayo (¼ cup)
- ¼ bunch coriander, stems finely chopped, leaves reserved
- 1 tbsp chopped pickled jalapeños
- 1 small garlic clove, finely diced
- 2 tbsp pickled jalapeño brine (or other pickle brine)
- 1 tbsp tomato sauce
- ½ tsp sweet smoked paprika
- Pinch salt flakes
For the cabbage slaw:
- ¼ red cabbage, finely shredded
- 1 lime, zested, then halved
To serve:
- 12 white corn tortillas
- Tajín seasoning or extra sweet smoked paprika
- Handful of pickled jalapeños, sliced
- Leaves from ¼ bunch coriander
Method:
- Preheat oven to 220C/200C fan with a large baking tray inside.
- Peel celeriacs, rinse, halve, then cut into 1.5cm wedges. Toss with olive oil, salt, and pepper in a large bowl.
- Carefully line the hot tray with baking paper, arrange wedges, cover tightly with two layers of foil, and roast for 35 minutes. Keep the seasoned bowl for later.
- Remove foil, increase heat to 240C/220C fan, and roast another 15 minutes until soft and deeply caramelised with charred edges.
- Meanwhile, whisk all dressing ingredients together. Taste and adjust seasoning.
- In the reserved bowl, combine cabbage and lime zest. Squeeze in juice of half a lime, add salt, and mix well. Slice remaining lime into wedges.
- Once celeriac is roasted, grate half the manchego on top to melt. Keep warm in residual heat with oven off.
- Cook tortillas per packet instructions and keep warm under a tea towel.
- Serve assembled components: cheesy celeriac, jalapeño dressing, cabbage slaw, coriander, remaining manchego, jalapeños, Tajín, and lime wedges. Let everyone build their own tacos.
Customisation and Serving Suggestions
The manchego cheese is optional; for a fully vegan version, swap with hard plant-based cheese or omit, use Tofutti sour cream, and vegan Kewpie mayo. Leftover wedges are excellent as a side or in salads. The pickled jalapeño sauce can be adjusted for spice level; this recipe leans mild.
