Pecan 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 batons get tossed in melted coconut oil with minced garlic, fresh rosemary, and a pinch of turmeric before hitting a hot oven, and the result is earthy, aromatic, and deeply satisfying. Spreading them in a single layer is the key move here — it's what separates genuinely crispy fries from a soggy, steamed pile. After a flip at the halfway mark, the edges caramelize beautifully and the centers turn tender all the way through. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that ties everything together. Every ingredient in this recipe is straightforwardly whole and plant-based, so there's no need to scan labels or worry about hidden nut-based oils or cross-contact from shared processing lines. 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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