Dairy Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, crispy batons, it earns a permanent spot in your rotation. The earthy, slightly nutty flavor of the root pairs beautifully with minced garlic and fresh rosemary, while a touch of turmeric gives the fries a warm, sun-kissed color that looks stunning on the plate. Melted coconut oil does all the heavy lifting here — it coats every piece evenly and crisps up at high heat without any butter or dairy in sight, making this a genuinely satisfying fry experience with zero compromise. The trick to getting those deep golden edges is giving each baton enough room on the baking sheet; crowding is the enemy of crunch, and this recipe is upfront about that. A final scatter of fresh flat-leaf parsley adds a bright, herby finish that makes the whole dish feel a little fancy for something so simple. Serve them straight from the oven while they're at peak crispiness — 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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