Artificial Food Coloring 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 pairs beautifully with fragrant rosemary and punchy garlic, making every bite feel far more exciting than a standard fry. That warm golden color comes entirely from a pinch of turmeric — no dyes, no additives, just a spice that's been sitting in your pantry all along. Coconut oil helps the edges caramelize and crisp up in the oven, so you get that satisfying crunch without anything artificial doing the heavy lifting. Spreading the batons in a single layer with space between them is the key move here — it's what separates truly golden fries from a soggy, steamed pile. A scatter of fresh parsley at the end adds a bright, clean finish that makes the whole plate look as good as it tastes. These are the kind of fries you can feel genuinely good about putting on the table.
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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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