Soy Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, crispy-edged fries, it earns a permanent spot in your rotation. The naturally earthy, slightly sweet flavor of the root pairs beautifully with minced garlic and fragrant rosemary, while a touch of turmeric gives each baton a warm, golden hue that looks as good as it tastes. Coconut oil is the fat of choice here, and it does a brilliant job of crisping up the edges in a hot oven without any of the hidden additives you might find in processed cooking sprays or blended oils. The key move is spreading the pieces out with plenty of breathing room — that single layer is what separates genuinely crispy fries from a soggy, steamed pile of disappointment. A flip halfway through roasting locks in that deep caramelization on both sides, and a scatter of fresh parsley at the end keeps everything bright and fresh. These are the kind of fries that disappear fast, so consider doubling the batch.
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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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