Celery Root Fritters and Rémoulade

Makes 2 main course or 4 appetizer servings

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2 cups peeled, diced celery root (about 1 pound)

1/2 cup chopped onions

21/2 tablespoons olive oil

2 teaspoons salt

2 teaspoons freshly ground black pepper

1/2 cup chickpea flour

2 teaspoons Old Bay seasoning

2 cups peeled, grated celery root (about 1 pound)

1/2 cup vegan mayo

4 cornichons

2 tablespoons capers, drained

2 tablespoons chopped fresh dill

2 tablespoons Dijon mustard

2 tablespoons coarsely chopped shallots

1 tablespoon fresh tarragon leaves

1/4 cup canola oil for frying

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1. Preheat the oven to 350°F.

2. Toss the diced celery root and onions in a medium bowl with 1½ tablespoons of the olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Transfer the vegetables to a sheet pan and bake until the celery root is fork-tender, 12 to 15 minutes. Remove from the oven and allow to cool.

3. When fully cool, transfer the roasted celery root and onions to a food processor and pulse just until it reaches a chunky, pastelike consistency. Transfer the paste to a small bowl.

4. Line a plate with parchment paper. Combine the chickpea flour and the Old Bay in another small bowl. Form each fritter by scooping one-quarter of the celery root mixture into a small ball, then flattening it out to a cake about 1½ inches thick. Dredge the fritter evenly in the chickpea flour. Set the fritter aside on the parchment-lined plate and repeat with the remaining three fritters.

5. Bring a large pot of salted water to a boil over high heat. Add the grated celery root to the boiling water and blanch just until it is tender while still retaining a bit of crunch, about 5 minutes. Drain and allow the celery root to cool in the colander.

6. Meanwhile, to make the rémoulade, combine the vegan mayo, cornichons, capers, dill, mustard, shallots, tarragon, ¼ cup water, and remaining 1 teaspoon salt and 1 teaspoon pepper in a food processor. Pulse until the mixture reaches a chunky but creamy consistency. Transfer to a medium bowl and fold in the cooled grated celery root.

7. Heat the canola oil in a large skillet over high heat until it starts to ripple. Carefully brown the fritters on one side, about 2 minutes, then carefully turn and brown on the other side, about 1 minute. Serve immediately on top of a scoop of rémoulade.

Per serving (based on 4): 422 calories; 10 grams protein; 49 grams carbohydrates; 9 grams sugar; 23 grams fat; 8 milligrams cholesterol; 2,349 milligrams sodium; 10 grams dietary fiber.