Alice Zaslavsky presents a unique taco recipe featuring roasted celeriac wedges and a tangy pickled jalapeño sauce, perfect for cooler months. The dish is low-cost, easily veganised, and delivers a surprisingly meaty flavour from the humble celeriac.
Why celeriac works in tacos
Celeriac, often overlooked, holds its shape under heat, caramelises well, and develops a creamy, fluffy interior. Its flavour intensifies when roasted, offering notes reminiscent of steak with herb sauce or carne asada with salsa verde. Zaslavsky notes, 'To me, celeriac looks like the baby from Eraserhead. What it lacks in symmetry, it makes up for in shrivelly-ness.' Despite its gnarly appearance, it becomes a hero ingredient in soft tacos.
Preparation tips for celeriac
The main challenge is peeling the tough skin. Zaslavsky recommends using a chef's knife to slice off the top and base, then cutting away pockmarked areas to reveal pale flesh. Instead of parboiling, she roasts the wedges under foil to steam and soften, then finishes uncovered for a charred, burnished crust. Leftover wedges keep well and can be used in salads or as a side.
Recipe: Tacos with charred celeriac wedges and pickled jalapeño sauce
Serves 4, makes 12 tacos
Ingredients
- 2 medium celeriacs (1.2 kg total)
- 60 ml olive oil (¼ cup)
- ½ tsp salt flakes
- Cracked black pepper
- 100 g finely grated manchego (optional but excellent)
- For the pickled jalapeño sauce: 120 g sour cream (½ cup), 60 g 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, 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 smoked paprika, handful sliced pickled jalapeños, coriander leaves
Method
Preheat oven to 220°C (200°C fan) with a large baking tray inside. Peel celeriacs, rinse, halve, and cut into 1.5 cm wedges. Toss with olive oil, salt, and pepper. Place on hot lined tray, cover tightly with two layers of foil, and roast for 35 minutes. Remove foil, increase heat to 240°C (220°C fan), and roast another 15 minutes until soft and charred. Meanwhile, whisk together all sauce ingredients. In a reserved bowl, combine shredded cabbage, lime zest, juice of half a lime, and salt; massage to soften. Once celeriac is done, grate half the manchego on top and return to warm oven. Cook tortillas per packet instructions. Serve assembled: celeriac, sauce, slaw, coriander, remaining manchego, jalapeños, Tajín, and lime wedges.
Vegan adaptations
For a fully vegan version, swap manchego for hard plant-based cheese or omit it, use Tofutti sour cream, and vegan Kewpie mayo. The pickled jalapeño sauce can be adjusted for heat; this recipe offers a mild hum of spice.
