Artificial Flavors Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you try it roasted into golden, crispy batons, it earns a permanent spot in your rotation. It has a mild, slightly nutty flavor that sits somewhere between celery and a potato, and it crisps up beautifully in a hot oven. Every piece gets tossed in melted coconut oil with minced garlic, fresh rosemary, and a pinch of turmeric before hitting the sheet pan — real, whole ingredients from start to finish, nothing synthetic hiding in the mix. That matters more than it sounds, because so many seasoned snack foods and frozen fries rely on artificial flavoring to get their taste, and this recipe proves you simply don't need any of that. The key to getting those deep golden edges is giving each baton enough room on the pan so the heat can do its job without steaming the fries into mush. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that ties everything together. 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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