Lucky Lebanese Wraps
Make the tahini filling: Combine all the ingredients in a food processor or blender and process until smooth.
Make the wraps: In a large bowl, combine the carrots, parsnips, celery root, red onion, oil, sage, salt, and pepper. Place a collard leaf bottom side up on a cutting board and using a sharp knife, shave off as much of the thick part of the stem as possible. Spread one quarter of the tahini filling over the leaf, leaving a 1/2-inch (1.25-centimeter) border on all sides. Add one quarter of the julienned vegetable mixture and sprinkle with 1 tablespoon of the mint and a handful of sunflower sprouts. Working from the end facing you, tightly roll the collard leaf away from you. Place seam side down, tuck in the sides, and cut the wrap in half using a serrated knife. Place on a plate; repeat with the remaining 3 wraps and filling. Serve immediately.
