Season Feast - Day 2

Pulled Celeriac and Refried Bean Tacos

Mexican refried beans play an important part in this meal. {BOLD:Refried beans are made, just as the name implies. They are soaked overnight, mashed, fried with other ingredients, and then fried at least one more time.) They absolutely work wonders! In our tacos they meet up with braised celeriac, crisp pointed cabbage, cilantro and two acidic pick-me-ups; pickled red onion and lime sauce.


Wheat pancakes with pulled celeriac. refried bean, lime sauce, pickled onions and cilantro.

Black beans*, CELERIAC*, tortillas* (WHEAT flour*, water, rapeseed oil*, cane sugar*, sea salt, maltodextrin*, glucose syrup*, emulsifier: lecithin, stabilizer: xanthan gum, acid: lactic acid, itric acid, rice extract*, raising agent: sodium hydrogen carbonate, herbs*), red pepper*, pointed cabbage*, red onion*, plant-based alternative to cream* (water, canola oil, OATS, rice flour, pea protein, fava bean protein*, sea salt), emulsifier: lecithin*, white peppercorns*, stabilizer: guar gum, gellan gum), pilsner* (water, BARLEY malt*, WHEAT extract*, BARLEY malt extract*, hub*, yeast*), water, lime juice*, SOY sauce* (water, SOYBEANS*, WHEAT*, salt, koji), CASHEW NUTS*, coriander*, brown sugar*, garlic*, apple cider vinegar*, salt, garlic powder*, sweet paprika*, onion powder*, cumin*, oregano*, coriander seeds*, cinnamon*, smoked paprika*, chipotle*, lemon juice*.

* = organic

Potential allergens: Pulled celeriac: Celery, gluten, soya. Tortillas: Gluten. Limesauce: Gluten, nuts.

Nutritionals pr. 100 g Energy: 509 kJ / 122 kcal Fat: 2.9 g Saturated fatty acids: 0.3 g Carbohydrates: 20 g Sugars: 2.5 g Fiber: 3.6 g Protein: 4.6 g Salt: 0.35 g


Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Heat a frying pan over medium-high heat. Add oil to coat. Warm the braised celeriac until heated through, 6 to 7 minutes.
  2. Set a saucepan over medium heat. Add a little oil. Heat the black beans until warm, 1 to 2 minutes. Pour in the red sauce and mash the beans with a fork or a whisk. Add a bit of water to adjust the consistency if needed.
  3. Heat the tortillas in a hot, dry frying pan for 20 seconds on each side. Alternatively, heat them in the oven at 200°C for 1 minute. Wrap them in a clean kitchen towel to keep warm until serving.
  4. Cut the pointed cabbage into strips and cucumber and red bell pepper into dice. Arrange on a serving plate.
  5. Chop the leaves and tender stems of the cilantro. Sprinkle on top of refried black beans and braised celeriac.
  6. Serve the pickled red onions and the white lime sauce into separate bowls.
  7. Spoon some of the refried beans and the braised celeriac onto the tortillas followed by pointed cabbage, bell pepper, cucumber and lime sauce.