Eggless 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 becomes genuinely hard to stop eating. 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. Melted coconut oil coats every piece and helps the edges caramelize in a hot oven — no eggs, no binders, no fuss. The key move here is giving the batons enough space on the baking sheet so they roast rather than steam, which is what delivers that satisfying crunch at the edges with a tender center. A final scatter of fresh parsley brightens everything up and makes the plate look like it came out of a restaurant kitchen. These work as a side dish alongside almost anything, or honestly just on their own with your favorite dipping sauce.
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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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