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These celery root steaks get a zingy dusting of freshly grated horseradish.

We’ll never pass up a fantastic cookbook by a chef who’s turned the focus squarely to vegetables. Portland’s Joshua McFadden of renowned eatery Ava Gene’s takes you on a tour of the bountiful garden through all the seasons. These fried celery root steaks are a hearty, flavorful way to pack in the produce. 

Even without the salad on top, these golden crisp disks are scrumptious — they have the comfort-food appeal of fried mozzarella sticks but are infinitely more nutritious and refined. Serve them as a vegetarian main dish or a side dish to roast pork. The two-step cooking process may seem fussy, but it ensures the celery root is thoroughly cooked, and it minimizes the actual frying time.

Reprinted with permission from Six Seasons