Brazil Nut Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, herb-scented fries, it earns a permanent spot in your rotation. The batons go into the oven coated in melted coconut oil, minced garlic, fresh rosemary, and a pinch of turmeric — and what comes out is crispy at the edges, tender in the middle, and deeply savory in a way that feels almost indulgent. That golden color isn't just beautiful; it's the result of giving each piece enough room on the baking sheet to actually roast rather than steam, which makes all the difference in texture. Celeriac has a mild, slightly nutty flavor that soaks up aromatics beautifully, making it a genuinely exciting alternative to potato fries. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward and easy to verify at the store. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that ties the whole thing together. Serve them straight from the oven while the edges are still crackling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!