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Wicked Healthy Recipe Video

Harissa Celery Root Burger

Slow braised celeriac root, beetroot harissa between grilled squishy buns. Holy smokes.

Serves: 4

Ingredients:

one medium-sized celery root, cleaned, skin removed and sliced into 4 slabs

For the marinade

2 medium fresh cooked beets (boiled or roasted)

1 T beet juice (reserve liquid from from cooking)

4-5 T Harissa paste

2 cloves garlic

2 C water

2 bay leaves

pinch of sea salt, coarse grind

pinch of black pepper

handful green Thai chili peppers

few mint leaves

1 C oil

To assemble and serve

1 T plant-based butter

4 burger buns

1 T plant-based mayo

2 leaves romaine lettuce

onion slices

Harissa sauce

Directions:

1. Preheat oven to 350°F/176°C.

2. Place celery root slices onto a baking sheet.

For the marinade and sauce

1. Place all marinade ingredients to a high-speed blender and blend. Do not clean out the blender yet.

2. Pour the marinade into the baking dish to cover celery root slices.

3. Add bay leaves, pinch of sea salt, pepper, green chilis and mint leaves.

4. Cover and bake for 30 minutes or until until sauce is bubbling, and the celery root starts to brown around the edges.

5. Return to your blender and start drizzling the oil in slowly on medium speed. The oil will mix with the leftover beet harissa. Continue to drizzle, turning up the speed to high once all of the oil is drizzled into the blender. Continue blending the mixture for an additional 30 seconds to emulsify.

6. Pour into small bowl and set aside as extra sauce for sandwiches.

To assemble and serve

1. During the last 10 minutes of baking, toast or grill your buns with the plant-based butter in a hot cast iron pan.

2. Spread mayo on both top and bottom buns.

3. To the bottom bun, add lettuce, celery burger, onion slices and Harissa sauce. Serve immediately.

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