Celery Free Rosemary-Garlic Celeriac Fries
Celeriac is the unsung hero of the root vegetable world, and roasting it into golden, herb-scented fries might just be its finest moment. Despite the name, celeriac is actually a completely different plant from celery — it's a bulb-forming root with its own mild, earthy flavor, making it a genuinely safe and delicious option for anyone avoiding celery. Coconut oil helps the batons crisp up beautifully in a hot oven, while minced garlic and fresh rosemary turn every bite into something deeply savory and aromatic. The trick of leaving space between pieces on the baking sheet is what separates truly golden fries from a soggy, steamed pile — and it makes all the difference here. A whisper of turmeric adds a warm, sunny color that makes the finished plate look almost too good to eat. Scatter some fresh parsley on top right before serving and you've got a side dish that feels restaurant-worthy with very little effort.
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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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