Mustard 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 the root pairs beautifully with fragrant rosemary and punchy minced garlic, while a touch of turmeric gives each baton a warm, sun-kissed color. Coconut oil helps everything caramelize at high heat, so the edges get genuinely crisp rather than soft and sad. Spreading the pieces in a single layer with space between them is the real trick — it lets the oven do its job and deliver that satisfying crunch. Many seasoned fry recipes and spice blends sneak in mustard powder or mustard-based coatings, but every ingredient here is straightforward and easy to verify at a glance. A scatter of fresh flat-leaf parsley at the end brightens the whole plate and makes it look like something from a restaurant menu. Serve them straight from the oven while the edges are still crackling — they go 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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