Alpha Gal Friendly 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 nutty flavor of the root pairs beautifully with fragrant rosemary and punchy minced garlic, while a touch of turmeric gives each baton a warm, golden hue that looks as good as it tastes. Coconut oil is the fat of choice here, which means every ingredient is entirely plant-based and free from the mammalian products that people managing alpha-gal syndrome need to avoid. Spacing the pieces out on the baking sheet is the real trick — it lets the oven's heat circulate and caramelize the edges instead of steaming them soft. A final scatter of fresh flat-leaf parsley brightens the whole plate and makes it feel just a little fancy. These fries are sturdy enough to hold up to dipping but tender all the way through, making them a satisfying alternative to the usual potato situation. Serve them straight from the oven while the edges are still crackling.
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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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