Nightshade Free Rosemary-Garlic Celeriac Fries
Celeriac is one of those underrated root vegetables that absolutely shines when roasted at high heat, and these golden, herb-flecked batons are proof. For anyone avoiding nightshades, the classic fry craving can feel like a dead end — potatoes and paprika are both off the table, and most seasoning blends sneak in something problematic. Here, celeriac steps in beautifully, offering a subtly earthy, slightly nutty base that crisps up at the edges while staying tender in the center. Coconut oil helps drive that deep golden color, while minced garlic and fresh rosemary make every bite smell and taste like something from a proper bistro kitchen. A pinch of turmeric adds a warm, sunny hue without any heat or nightshade risk. The key to getting real crunch is giving each baton its own space on the pan — the recipe is clear about this, and it genuinely makes the difference between fries and a soggy pile. Finish with a scatter of fresh parsley and serve immediately while the edges are still crackling.
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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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