"Perfect for a quick dinner"
Baked Celery Root and Sunchoke Börek
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Prep time 25mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 tablespoon olive oil
- 6 sunchokes (Jerusalem artichokes), cubed
- 1/2 celery root, peeled and cubed
- 1 bunch green onions, chopped
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon ajwain
- 1 tablespoon raisins
- 1 tablespoon broken cashews
- to taste Kosher salt
- 1 bunch cilantro leaves, chopped
- 2 sheets phyllo dough, each cut into 4 equal rectangles
Method
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
In a large pan on medium high heat, heat oil and add the sunchokes and celery root. Cook for 3-4 minutes. Add green onions and salt and stir to combine, cook until the vegetables are almost cooked through, but still crunchy, 3-4 minutes.
Step 3
Add the raisins and cashews and cook for 1 minute. Remove from the heat and add the cilantro. Set aside.
Step 4
Take a tablespoon of the filling and place it on the top left corner of the rectangle. Then fold the pastry sheet onto itself until you get a triangular parcel. Seal by wetting your finger and pressing it onto the open end, then folding this to close the parcel. Repeat until you obtain 8 parcels.
Step 5
Add the 8 triangles to the baking sheet. Bake until they are golden brown and crisp, about 15 minutes. Remove from oven and enjoy!