Paraben 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 is the fat of choice here, helping the edges caramelize and crisp in a hot oven without any of the synthetic additives or preservatives that sneak into many processed cooking sprays and bottled oils. The key to getting that satisfying crunch is giving each piece room to breathe on the baking sheet — crowding is the enemy of a proper roast, and this recipe is upfront about that. Every single ingredient is whole, recognizable, and free from the chemical preservatives that make label-reading such a chore. Finish with a scatter of fresh flat-leaf parsley for a pop of color and brightness, then get them to the table fast — these are absolutely best straight from the oven.
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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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