Nutmeg Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but roasted at high heat it transforms into something genuinely crave-worthy — crispy and caramelized at the edges with a tender, almost buttery center. Coconut oil helps these batons get that deep golden color in the oven, while minced garlic and fresh rosemary make the whole kitchen smell incredible. A pinch of turmeric adds a warm, earthy undertone and a gorgeous color without overpowering the other flavors. The technique here is key: spreading the pieces in a single layer with space between them means you get proper roasting rather than steaming, so every fry actually crisps up the way it should. Many seasoned vegetable dishes and spice blends sneak in warming spices that not everyone can tolerate, but this recipe keeps things clean and straightforward — every ingredient is right there on the list, no surprises. Finish with a scatter of fresh parsley and serve immediately while they're still hot and crisp. These are the kind of fries that disappear fast, so you might want to make a double batch.
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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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