Taco Stuffed Celeriac
A flavorful and unique twist on traditional tacos. Celeriac replaces the traditional taco shell, providing a crunchy and refreshing base for your favorite fillings.
Ingredients
- ●1 large CeleriacPeel and dice the celeriac into 1-inch pieces
- ●2 cups Umami-rich Mushroom BrothYou can use store-bought or homemade broth
- ●2 cups Fluffy Mexican RiceCook according to package instructions
- ●1 packet Taco SeasoningFollow the instructions on the package
- ●4-6 TacosYou can use store-bought or homemade tacos
- ●1 cup Shredded CheeseMonterey Jack or Cheddar work well
- ●1/4 cup CilantroChopped fresh cilantro for garnish
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Toss the celeriac pieces with a tablespoon of oil and season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- 3
While the celeriac is roasting, cook the Mexican Rice according to the package instructions.
- 4
In a large skillet, heat the Umami-rich Mushroom Broth over medium-high heat.
- 5
Add the Taco Seasoning to the skillet and stir to combine. Bring the mixture to a simmer.
- 6
Add the shredded cheese to the skillet and stir until melted and well combined.
- 7
Warm the tacos according to the package instructions.
- 8
To assemble the Taco Stuffed Celeriac, place a spoonful of the Taco Filling into the roasted celeriac 'shell'. Top with a spoonful of Mexican Rice, a sprinkle of cilantro, and your favorite taco toppings.
- 9
Serve immediately and enjoy!
- 10
Let leftovers cool completely before refrigerating or freezing.