Barley Free Rosemary-Garlic Celeriac Fries

Celeriac is one of those underrated root vegetables that absolutely shines when it gets the high-heat oven treatment, and these golden, herb-flecked fries are proof. Peeled and cut into sturdy batons, the celeriac roasts in coconut oil until the edges go deep and caramelized while the centers stay tender enough to cut through with a fork. Minced garlic and finely chopped fresh rosemary cling to every piece, and a pinch of turmeric adds a warm, earthy undertone that makes the color as inviting as the smell coming out of your oven. The key move here is giving each baton enough room on the baking sheet — crowding is the enemy of a proper crispy edge, so a single layer and a mid-roast flip are all it takes to get that satisfying golden crust. Every ingredient in this recipe is naturally free from barley and grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers the way you might with store-bought frozen fries or seasoning blends. Finish with a scatter of fresh flat-leaf parsley and serve straight away — these are at their best hot off the pan.

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