Low Sodium Rosemary-Garlic Celeriac Fries

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Rosemary-Garlic Celeriac Fries

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Ingredients

4 servings

1 large celeriac (about 2 lb), peeled and cut into ½-inch batons
3 tbsp coconut oil, melted
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For serving

1–2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the celeriac batons with the melted coconut oil, garlic, rosemary, salt, and turmeric until every piece is evenly coated.

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