BHA & BHT Free Rosemary-Garlic Celeriac Fries

Celeriac might not be the first vegetable you reach for, but once you roast it into golden, crispy-edged batons, it becomes genuinely hard to stop eating. The earthy, slightly nutty flavor of the root pairs beautifully with minced garlic and fresh rosemary, and a touch of turmeric gives the finished fries a warm, gorgeous color. Coconut oil is the fat of choice here — it handles high oven heat well and keeps every ingredient on this list completely free of synthetic preservatives, which is exactly the point. Many packaged snack foods and even some cooking oils sneak in additives to extend shelf life, so making fries from scratch with whole, recognizable ingredients is a genuinely satisfying workaround. The key technique is giving each baton enough room on the baking sheet so the oven's heat can circulate and brown rather than steam — follow that one rule and you'll pull out fries with crisp edges and a tender center every time. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes the whole plate look as good as it tastes. Serve them straight from the oven while they're at their crispiest.

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