Pistachio Free 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 batons get tossed in melted coconut oil with minced garlic, fresh rosemary, and a whisper of turmeric before hitting a hot oven, and the result is crispy-edged, deeply savory, and genuinely satisfying. Celeriac has a mild, slightly nutty flavor that holds up beautifully to high heat, developing caramelized edges while staying tender at the center. The trick is giving each piece room to breathe on the baking sheet — crowding is the enemy of a proper golden crust, so that single-layer step really matters. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that ties everything together. These fries are naturally free from the common allergens that can make snack foods stressful, with every ingredient straightforward and easy to verify. Whether you're serving them alongside a main or eating them straight off the pan, they disappear fast.
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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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