Capsaicin Free Rosemary-Garlic Celeriac Fries

Celeriac might not be the first vegetable you reach for, but once it's cut into batons and roasted at high heat, it transforms into something genuinely crave-worthy — crispy and golden at the edges with a tender, subtly earthy center. These fries are seasoned with minced garlic, fresh rosemary, and a whisper of turmeric, all brought together with coconut oil for a roast that smells incredible from the moment the oven heats up. For anyone avoiding capsaicin, the fry aisle can feel like a minefield — paprika, cayenne, and chili powder sneak into so many seasoning blends — but every single ingredient here is completely heat-free and clearly defined. The trick to getting that deep golden crust is giving each baton its own space on the baking sheet; crowding is the enemy of crispiness, and the recipe is upfront about that. A final scatter of fresh flat-leaf parsley adds a bright, herby finish that makes the whole plate look as good as it tastes. Serve them straight from the oven while the edges are still crackling, and don't be surprised if they disappear faster than any potato fry you've ever made.

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