Gluten Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, crispy-edged batons, it earns a permanent spot in your rotation. The earthy, slightly sweet flavor of the root pairs beautifully with minced garlic and fresh rosemary, while a touch of turmeric gives each fry a warm, sun-kissed color that looks stunning on the plate. Coconut oil is the secret weapon here — it handles the high oven heat like a champ and helps the edges caramelize into something genuinely crave-worthy. The key step is giving each baton enough room on the baking sheet so they roast rather than steam, which is exactly how you get that satisfying bite. Everything in this recipe is naturally free from gluten-containing grains, so there's no swapping, substituting, or label-checking required — just real, whole ingredients doing their thing. Finish with a scatter of fresh parsley and serve straight from the oven while the edges are still crackling.
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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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