Pescatarian Rosemary-Garlic Celeriac Fries

Celeriac might not be the first vegetable you reach for, but once you roast it into golden, herb-scented fries, it earns a permanent spot in your rotation. The outside crisps up beautifully at high heat while the inside stays tender and almost buttery — a texture that holds its own against any potato. Melted coconut oil helps everything caramelize at the edges, while minced garlic and finely chopped rosemary perfume every single baton with serious depth. A pinch of turmeric adds a warm, earthy undertone and gives the fries that gorgeous golden color you want on the plate. The key move here is giving each piece enough room on the baking sheet — crowding is the enemy of crunch, and this recipe is explicit about that for good reason. A scatter of fresh parsley right before serving keeps things bright and pulls the whole dish together. These are the kind of fries that disappear fast, so consider making a double batch.

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