AIP Friendly Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once it comes out of the oven in golden, herb-scented batons, it earns a permanent spot in your rotation. The outside crisps up beautifully at high heat while the inside stays tender and almost buttery — a texture that genuinely rivals the potato fries you might be missing. Melted coconut oil coats every piece evenly, carrying the minced garlic and finely chopped rosemary into every bite, while a touch of turmeric adds a warm, earthy depth and a gorgeous color. This kind of recipe is a quiet win for anyone navigating an elimination-style approach to eating, since every single ingredient is clean and straightforward with zero grains, nightshades, or seed-based oils to worry about. The method matters too — spreading the batons in a single layer with space between them is what gets you that caramelized edge rather than a soggy steam situation. A scatter of fresh parsley at the end brightens the whole plate and makes it look like something you'd order at a restaurant. Serves four, and they will go fast.
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Learn more →Ingredients
4 servings
- 1 large celeriac (about 2 lb), peeled and cut into ½-inch batons
- 3 tbsp coconut oil, melted
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fine sea salt
- 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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