Celeriac Tacos with Kimchi & Mushrooms

Celeriac Tacos with Kimchi & Mushrooms

"The celeriac makes a great swap for corn tortillas. Trust me, it’s not a gimmick. The humble root truly makes a phenomenal canvas for all your favourite fillings. The base is so light, yet deeply rich in flavour. The key to a great taco is to layer in the flavours, but don’t overfill it." Rachel de Thample

1 rating


  • For the taco shells:
  • 1 celeriac
  • For my favourite taco fillings:
  • 100g houmous
  • 250g cooked mushrooms
  • 250g kimchi
  • 100g watercress, soft winter leaves, or microgreens
  • 4 tbsp red onion slices
  • 4 tbsp toasted seeds
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1. Preheat your oven to 180°C/Fan 170°C/Gas 4. Carve the skin from the celeriac using a knife (veg peelers don’t always stand up to the tough skin). The ends of the celeriac are likely to be too small to make a decent-sized taco shell, so cut a slice from the smaller end to expose a circular area similar to a corn tortilla-like shape.
2. Using a large sharp knife, cut it into slices as thin as possible. A medium celeriac should yield around 12 tortilla-like rounds (cut more if needed). Some slices have little cracks in them, from the celeriac splitting during growth. You can use offcuts to patch it up: trim the offcuts so they’re not too large or thick, just big enough to fully patch the cracked area. A sprinkle of salt helps the patches stick.
3. Line a large baking tray with greaseproof paper. Drizzle a little olive over (about 1 tsp) and dust with a pinch of salt and pepper. Baste each slice of celeriac in the seasoned oil on both sides and arrange in a single layer. You’ll probably get 4–6 slices on the paper. Top with another layer of greaseproof paper and continue to layer up the remaining celeriac slices, giving each layer a light basting of oil and some seasoning. Cover the top layer with greaseproof paper and set a dish or another baking tray on top to keep the celeriac slices flat. Slide into the centre of the oven and bake for 15 minutes: this softens the celeriac in readiness to quickly sear before serving. Meanwhile, get all the toppings ready. You can either have bowls on the tables for DIY assembly, or layer up the fillings before serving.
4. Meanwhile, get all the toppings ready. You can either have bowls on the tables for DIY assembly, or layer up the fillings before serving.
5. To sear the taco shells, set a large frying pan over a medium-high heat, simply add 1–2 baked celeriac rounds to the pan (no oil needed) and cook for 1–2 minutes, or until lightly golden and charred on each side (return them to the oven to keep warm while you sear the remaining shells).
6. A delicious filling is a layer of the houmous, topped with cooked mushrooms, followed by kimchi, soft greens, raw or pickled red onions and a dusting of seeds.
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