Low Iodine Rosemary-Garlic Celeriac Fries

Celeriac might not be the first vegetable you reach for, but once you roast it into golden, crispy batons, it earns a permanent spot in your rotation. The earthy, slightly nutty flavor of the root pairs beautifully with fragrant rosemary and punchy minced garlic, while a touch of turmeric gives each fry a warm, golden hue that looks as good as it tastes. Coconut oil helps the edges caramelize and crisp up in the oven without any dairy or iodine-heavy additives sneaking into the mix. Managing iodine intake often means giving up the comfort of a good fry, since potatoes and processed seasonings can be tricky territory — but celeriac sidesteps those concerns entirely while still delivering that satisfying, starchy bite. The key to getting real crunch is spreading the batons out with space between them so they roast rather than steam, and flipping halfway through ensures even browning on all sides. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a bright, herby finish. These are best served straight from the oven while the edges are still crackling.

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