Celeriac and chard enchiladas
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
A delicious vegetarian enchilada recipe made with tomatillo sauce. You can find tinned tomatillos from specialist Mexican suppliers or online.
Ingredients
For the enchiladas
- 4 tbsp olive oil
- 25g/oz unsalted butter
- 600g/1lb 5oz celeriac, peeled and cut into 2cm/¾in cubes
- 2 tsp fresh thyme leaves, chopped
- 2 garlic cloves, finely chopped
- 1 bunch spring onions, finely sliced
- 400g/14oz Swiss chard, leaves separated from the stalks
- 12 corn tortillas
- 200g/7oz Lancashire cheese, grated
- salt and freshly ground black pepper
For the tomatillo sauce
- 200ml/7fl oz double cream
- 30g/1oz jalapeño chillies
- large handful coriander leaves
- 2 garlic cloves, roughly chopped
- 10g/⅓oz ginger, peeled and roughly chopped
- 4 spring onions, roughly chopped
- 1 lime, juice only
- 1 tbsp caster sugar
- 1 tsp sea salt
- 350g/12oz tinned tomatillos (drained weight)
To serve
- 1 red onion, diced
- ½ lime, juice only
- ½ orange, juice only
- ½ jalapeno chilli, finely chopped
- ½ bunch radishs, finely sliced
- 2 tbsp fresh coriander, picked and left whole
Method
To make the enchiladas, preheat the oven to 220C/200C Fan/Gas 7.
Warm a large pan over a medium-high heat, then add half of the oil, butter and the celeriac.
Once the celeriac is starting to colour (after about 4–5 minutes), add the thyme, garlic and spring onions and season generously with salt and freshly ground black pepper.
Fry for another few minutes until the garlic is fragrant, then add 100ml/3½fl oz of water. Bring to a simmer, then turn down the heat, cover and cook for 10 minutes.
Wash the chard under cold running water and dry thoroughly.
Slice the chard stalks into 5mm/¼in strips and the leaves into ribbons. Add the chard stalks to the celeriac and cover the pan.
Once the stalks are tender, stir in the chard leaves, adding a little more water if it looks dry.
Cover and cook for 7–9 minutes, or until the chard has wilted and the celeriac is soft.
Check the seasoning, adding more salt or pepper if needed and remove from the heat.
To make the tomatillo sauce, blend all of the sauce ingredients in a food processor or blender until smooth. Add salt and pepper, to taste.
To finish the enchiladas, warm the rest of the oil in a medium pan over medium heat and pour in the sauce. Fry, stirring for 4–5 minutes, or until it darkens slightly, and the garlic and ginger are fragrant. Spoon a third of it into an ovenproof dish.
Now assemble the enchiladas by filling the warmed tortillas with some of the celeriac mixture and rolling each one up, placing them in a row in the oven dish with the seams underneath. Repeat until the mixture and tortillas are used up.
Spoon over the rest of the sauce, top with the cheese, cover with foil and bake for 20 minutes. Remove the foil and return to the oven for a final 5–10 minutes, or until lightly coloured.
Meanwhile, place the sliced red onions, lime and orange juice and the chilli into a bowl and allow it to sit for at least an hour in the fridge.
Serve the enchiladas, scattered with the pickled onion, radish and coriander.
