Carrageenan Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but roasted at high heat with garlic, rosemary, and a touch of turmeric, it transforms into something genuinely crave-worthy — crispy at the edges, tender in the middle, and deeply savory. Coconut oil is the fat of choice here, and it does a beautiful job encouraging that golden, caramelized crust without any of the additives or stabilizers that sneak into so many processed cooking products. Carrageenan is a common thickener and emulsifier found in everything from dairy alternatives to certain cooking sprays, so keeping this recipe built entirely from whole, recognizable ingredients means you can cook with real confidence. The trick to getting proper fry-style browning is giving each baton its own space on the baking sheet — the recipe is explicit about this, and it genuinely makes the difference between soggy and spectacular. A finishing scatter of fresh flat-leaf parsley lifts the whole dish with a pop of color and brightness. These are the kind of fries that disappear fast, so consider yourself warned.
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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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