Lupin 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 batons get tossed in melted coconut oil with minced garlic, fresh rosemary, and a pinch of turmeric before hitting a hot oven, and the result is deeply savory with just enough herbal fragrance to feel a little fancy. Spreading them in a single layer is the key move here — it lets the heat circulate and caramelize the edges rather than steam them soft. A final flip halfway through locks in that satisfying crunch on all sides. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-family flour that sneaks into so many packaged fries and baked goods. Every ingredient is straightforward and easy to verify, so there's no guesswork at the grocery store. Finish with a scatter of fresh parsley and serve immediately while the edges are still crisp — these disappear fast.
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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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