Beef Free Rosemary-Garlic Celeriac Fries
Celeriac might be the most underrated root vegetable in the produce aisle, and roasting it at high heat transforms its mild, slightly nutty flesh into something genuinely crave-worthy. Coconut oil helps the edges caramelize beautifully, while minced garlic and fresh rosemary work their way into every golden baton during the roast. A pinch of turmeric adds a warm, earthy undertone and gives the fries a gorgeous color that looks almost too good for a side dish. The key move here is giving each piece enough room on the baking sheet — crowding is the enemy of crispiness, and this recipe is upfront about that. You flip them halfway through so both sides get that deep, caramelized edge, and a scatter of fresh parsley at the end keeps things bright and fresh. These are completely plant-based and naturally free from any meat-based ingredients, so they work as a crowd-pleasing side or a snack you can feel good about. Serve them straight from the oven while the edges are still crackling — they're at their absolute best right away.
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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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