Pregnancy Friendly Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable that comes to mind when you're craving fries, but once you try it roasted at high heat, it's hard to go back. The batons turn deep golden and slightly crisp at the edges while staying tender in the center — genuinely satisfying in a way that feels indulgent without any of the usual concerns. Coconut oil, fresh rosemary, and minced garlic do the heavy lifting here, creating a savory, aromatic coating that perfumes your whole kitchen as it roasts. A pinch of turmeric adds a warm, golden hue and a gentle earthiness that rounds everything out beautifully. During pregnancy, it can feel like every snack or side dish requires a label audit, but this one is built entirely from whole, recognizable ingredients with nothing to second-guess. Scattered with fresh flat-leaf parsley before serving, these fries look as good as they taste — impressive enough for company, easy enough for a weeknight craving.
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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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