Celery Root and Walnut Tacos

These meatless tacos are so yummy! They come together quickly so they are great for a weeknight meal.

  • ½ c walnuts, toasted
  • 1 lb celeriac (celery root), peeled and cut into 1-inch pieces
  • 2 tbsp oil
  • 1 clove garlic, finely chopped
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 1/4 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 f julienned peeled jicama and/or radishes
  • 1 tbsp lime juice
  • 8 corn tortillas, warmed
  • 1 avocado, sliced
  • Fresh salsa or pico de gallo
  • 8 lettuce leaves

Pulse walnuts in a food processor to coarsely chop. Transfer to a small bowl. Pulse celeriac in the food processor until chopped into small pieces. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ tsp salt, onion powder and oregano; cook, stirring, for 30 seconds. Add 1/2 c water and simmer until mostly absorbed. Remove from heat and cover to keep warm. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, lettuce and salsa.

Serves 4.