Baked Celery Root and Sunchoke Börek

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"Perfect for a quick dinner"
-- @isabella.akshay
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  • Recipe Card
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!

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