Anti Inflammatory 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 celeriac holds up beautifully to high heat, developing caramelized edges while staying tender inside — everything you want from a fry without the starchy spike. Coconut oil helps achieve that satisfying crunch while keeping things squarely in feel-good territory, and the combination of minced garlic and fresh rosemary makes the whole kitchen smell incredible. A pinch of ground turmeric does quiet but meaningful work here, lending a warm golden hue and a boost of one of the most well-regarded spices in the anti-inflammatory pantry. The key to getting real browning is giving each baton its own space on the pan — the recipe is specific about this, and it makes all the difference between crispy and soggy. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that pulls the whole plate together. These are the kind of fries that make eating well feel genuinely indulgent rather than like a compromise.

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