Chicken Free Rosemary-Garlic Celeriac Fries
Celeriac might be the most underrated root vegetable in the produce aisle, and roasting it into crispy, golden fries is the best argument for giving it a chance. Each baton gets tossed in melted coconut oil with minced garlic, fresh rosemary, and a pinch of turmeric before hitting a hot oven — the result is deeply savory, fragrant, and satisfying in a way that feels far more indulgent than it has any right to be. The turmeric lends a warm, earthy undertone and a gorgeous golden color that makes these look as good as they taste. Spacing the pieces out on the baking sheet is the key move here — it lets the heat circulate properly so you get those caramelized edges instead of a soggy pile. A final scatter of fresh flat-leaf parsley brightens everything up and adds a little color to the plate. These are completely plant-based and built entirely from whole, straightforward ingredients, so there's no need to scan a label or second-guess anything. Whether you're serving them as a side or snacking straight off the tray, they disappear fast.
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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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