Celeriac and chard enchiladas recipe
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. To make the enchiladas, preheat the oven to 220C/200C Fan/Gas 7. 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. 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. 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. 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. 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. 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. 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. 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. 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 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. 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. 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. 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. 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. Serve the enchiladas, scattered with the pickled onion, radish and coriander.