Legume 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 sweet flavor of celeriac pairs beautifully with fragrant rosemary and punchy minced garlic, while a whisper of turmeric gives each baton a gorgeous warm color. Melted coconut oil is the secret to getting those irresistible caramelized edges — just make sure to spread the pieces out so they roast rather than steam. The technique is straightforward: toss, spread, flip once, and pull them when the edges go deep gold and a knife slides through cleanly. For anyone navigating a legume-free lifestyle, this is the kind of satisfying, snackable side dish that genuinely fills the void — no beans, lentils, or pea-based coatings anywhere in sight. Finish with a scatter of fresh flat-leaf parsley and serve immediately while they're still crackling hot.
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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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