Pork 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 pinch of turmeric before hitting a screaming-hot oven — and the result is crispy, fragrant edges with a tender, almost buttery center. Turmeric gives them a gorgeous warm color without overpowering the earthy sweetness of the celeriac itself. The key move here is spacing the pieces out on the baking sheet so they roast rather than steam, which is what gets you those deeply golden edges. Everything in this recipe is straightforward plant-based pantry and produce, so there's nothing to second-guess when it comes to keeping the meal free of pork or any pork-derived ingredients. A scatter of fresh flat-leaf parsley at the end brightens the whole plate and makes it look like something you'd order at a trendy bistro. Serve them straight from the oven while they're at peak crunch — they go fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!