Almond Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, crispy-edged fries, it earns a permanent spot in your rotation. The earthy, slightly sweet flavor of celeriac takes beautifully to high heat, and the combination of minced garlic, fresh rosemary, and a whisper of turmeric makes every bite genuinely crave-worthy. Coconut oil is the fat of choice here, helping the batons caramelize at the edges while staying tender through the center — no butter, no mystery blends, just clean and simple. The key move is giving each piece its own space on the baking sheet so you get that satisfying roasted crust rather than a soggy steam situation. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that pulls the whole plate together. Every ingredient is straightforward and easy to verify, so there's no second-guessing labels or worrying about hidden nut-derived oils sneaking into your meal. These are the kind of fries that disappear fast, so consider making a double batch.
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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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