Name: Celery Root Fritters and Rémoulade
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 2 to 4
Cuisine: French
Ingredients: 2 tablespoons chopped fresh dill; 2 tablespoons capers, drained; 4 cornichons; 2 tablespoons coarsely chopped shallots; 2 tablespoons Dijon mustard; ¼ cup canola oil for frying; 1 tablespoon fresh tarragon leaves; ½ cup vegan mayo; 2 cups peeled, grated celery root (about 1 pound); ½ cup chickpea flour (see Tip); 2 teaspoons Old Bay Seasoning; 2½ tablespoons olive oil; 2 teaspoons salt; 2 teaspoons freshly ground black pepper; 2 cups peeled, diced celery root (about 1 pound); ½ cup chopped onions

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
40 min

Appears in

Vedge

By Rich Landau and Kate Jacoby

Published 2013

About

Grand Case, on the French side of the island of St. Martin, has not just the best food in the West Indies but some of the best food we’ve had in the world. Even local markets carry top-notch ingredients. That’s where we reunite with one of our favorite French “fast food” items: little containers of celery root rémoulade. Rémoulade is a classic French mayonnaise-based sauce similar to tartar sauce that incorporates capers, cornichons, and herbs; you won’t miss a beat here by using vegan mayo