Lactose Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but roasted at high heat it transforms into something genuinely crave-worthy — crispy and caramelized at the edges with a tender, almost buttery center. Coconut oil does all the heavy lifting here, coating every baton in a neutral fat that crisps up beautifully without any dairy in sight, making this a completely worry-free option for anyone avoiding lactose. The combination of minced garlic and fresh rosemary gets toasted right onto the fries during roasting, building deep, savory flavor that punches well above the ingredient count. A pinch of turmeric adds a subtle warmth and a gorgeous golden color that makes the finished plate look like you put in way more effort than you actually did. The single most important step is giving each piece room to breathe on the baking sheet — crowding is the enemy of a good crisp, and the recipe is upfront about that. Finish with a scatter of fresh parsley and serve immediately 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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