Rice Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once it's roasted into golden, crispy-edged fries, it earns a permanent spot in your rotation. The knobby root transforms beautifully in a hot oven — tender through the middle, caramelized at the edges, and deeply savory thanks to minced garlic, fresh rosemary, and a warm hint of turmeric. Coconut oil helps everything roast rather than steam, especially when the batons are spread out with breathing room on the pan. For anyone navigating a grain-free table, this is the kind of satisfying, hands-on side dish that genuinely fills the fry-shaped hole without any substitutions or workarounds. The ingredient list is short and clean — nothing processed, nothing hidden — just whole vegetables and pantry staples working together. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole plate look as good as it tastes. Serve them straight from the oven while the edges are still crackling.
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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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