Citrus Free Rosemary-Garlic Celeriac Fries

Celeriac might not be the first vegetable you reach for, but once you roast it into golden, crispy-edged fries, it earns a permanent spot in your rotation. The earthy, slightly nutty flavor of the root pairs beautifully with fragrant rosemary and punchy minced garlic, while a touch of turmeric gives each baton a warm, golden hue that looks as good as it tastes. Coconut oil is the secret to that satisfying crispness — it handles high oven heat like a champ and coats every piece evenly before roasting. The key move here is spreading the batons in a single layer with space between them, which lets the oven do its browning magic instead of steaming the fries into mush. A final scatter of fresh flat-leaf parsley adds a pop of color and freshness right before serving. The whole ingredient list is refreshingly straightforward — no citrus juice, no zest, no hidden acidic marinades — just bold, savory aromatics that let the celeriac shine on its own terms. These are the kind of fries that disappear fast, so consider making a double batch.

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