Fish 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 celeriac takes beautifully to high heat, and the combination of minced garlic, fresh rosemary, and a whisper of turmeric makes every baton smell absolutely incredible as it roasts. Coconut oil helps the edges caramelize and crisp up rather than steam, especially when you give each piece enough room on the baking sheet — that single-layer rule is the real secret here. These are completely plant-based and built entirely from whole, straightforward ingredients, so there's no need to scan labels or second-guess anything. A finishing scatter of fresh flat-leaf parsley adds a bright pop of color and freshness right before serving. They're best eaten straight off the pan while the edges are still crackling, though they disappear fast enough that leftovers are rarely a concern.
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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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