Seed Oil Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but roasted at high heat with garlic and rosemary, it transforms into something genuinely crave-worthy — crispy at the edges, tender in the middle, and deeply savory in every bite. The golden color gets a subtle warm boost from turmeric, making these look as good as they taste. Coconut oil is the fat of choice here, which means you're completely clear of the industrially processed vegetable and seed oils that sneak into so many roasted vegetable recipes. It handles the high oven temperature beautifully and adds just a whisper of richness without overpowering the herbs. The key technique is giving each baton its own space on the baking sheet — crowding is the enemy of a proper crisp, and the flip halfway through ensures even browning on all sides. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. These are the kind of fries that make people forget they're eating a root vegetable.
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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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