Shellfish Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, herb-crusted fries, it earns a permanent spot in your rotation. The batons go into the oven coated in melted coconut oil, minced garlic, fresh rosemary, and a pinch of turmeric — that last ingredient gives each fry a warm, earthy color and a subtle depth that makes the whole tray look almost too good to eat. The key move here is spreading everything in a single layer with space between pieces, which lets the oven do its job and develop those crispy, caramelized edges instead of steaming the life out of them. A flip halfway through seals the deal, and you pull out fries that are tender through the center and deeply golden at the tips. Every ingredient in this recipe is naturally free from shellfish and any of the sneaky seafood-derived additives that can show up in processed snacks or restaurant versions of similar dishes, so there's nothing to second-guess. Finish with a scatter of fresh flat-leaf parsley and serve immediately — these are at their absolute best straight off the pan.
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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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