Black Pepper 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 the root pairs beautifully with fragrant rosemary and punchy minced garlic, while a touch of turmeric gives each baton a warm, golden hue that looks as good as it tastes. Coconut oil helps the edges caramelize and crisp up in the oven without any fuss, and the trick of leaving space between pieces on the baking sheet makes all the difference between a proper fry and a soggy disappointment. For anyone avoiding pepper due to sensitivity or intolerance, this recipe is a genuinely satisfying find — bold, savory, and deeply aromatic without a single crack of the pepper mill. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that pulls the whole plate together. Serve them straight from the oven while the edges are still crackling, and don't be surprised when they disappear faster than a standard potato fry.
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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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