Emulsifier Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable that comes to mind for fries, but once you taste these golden, herb-scented batons, it's hard to go back to anything else. The earthy, slightly nutty flavor of celeriac pairs beautifully with minced garlic and fresh rosemary, while a touch of turmeric gives each fry a warm, burnished color that looks stunning on the plate. Coconut oil is the only fat here — no blended oils, no additives, nothing that would raise a flag for anyone avoiding emulsifiers in their cooking. The technique is straightforward: spread the batons out with plenty of breathing room on the baking sheet, and the oven does the heavy lifting, coaxing crispy edges and a tender center without any fuss. A flip halfway through is the only real hands-on moment, and it makes all the difference for that deep golden finish. Scattered with fresh parsley right before serving, these fries are bright, aromatic, and genuinely impressive — the kind of side dish that disappears fast and has everyone asking what's in them.
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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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