MSG 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 nutty flavor 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. Coconut oil helps everything caramelize at high heat, so you get those irresistible crispy edges without any additives or flavor enhancers — just real, whole ingredients doing all the work. Spacing the pieces out on the baking sheet is the key move here; it lets the oven's dry heat work its magic instead of steaming the fries into mush. A final scatter of fresh flat-leaf parsley brightens the whole plate and adds a pop of color right before serving. Whether you're serving these alongside a main or snacking straight off the tray, they disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!