Macadamia 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 natural earthiness of the root pairs beautifully with fragrant rosemary and punchy minced garlic, while a touch of turmeric gives each baton a warm, golden hue that looks as good as it tastes. Melted coconut oil is the secret to that satisfying crunch — it coats every piece evenly and encourages deep browning at the edges without any fuss. The key move here is giving the batons plenty of space on the baking sheet so they roast rather than steam, which is what delivers that irresistible texture. A scatter of fresh flat-leaf parsley at the end brightens the whole plate and makes it feel just a little fancy. These are completely free from tree nuts of any kind — every ingredient is straightforward and easy to verify, so there's no second-guessing at the grocery store. Whether you're serving them alongside a main or snacking straight off the tray, they 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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