PCOS Friendly Rosemary-Garlic Celeriac Fries
Celeriac is one of those underrated root vegetables that absolutely shines when it gets the high-heat oven treatment, turning golden and crispy at the edges while staying tender inside. These fries are seasoned with fresh rosemary, plenty of garlic, and a touch of turmeric — a combination that smells incredible as it roasts and delivers serious flavor without any of the blood-sugar-spiking starch that comes with regular potato fries. For anyone managing hormonal balance through diet, swapping out white potatoes for a lower-glycemic root vegetable is one of those small shifts that adds up over time, and celeriac makes it genuinely easy to do without feeling like you're missing out. Coconut oil helps the batons crisp up beautifully in the oven, and the trick of leaving space between each piece means you get real browning rather than soggy steaming. A scatter of fresh parsley at the end keeps things bright and fresh. These are the kind of fries you'll want to make on repeat — satisfying, savory, and completely worth the peeling.
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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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