Vegetarian Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, herb-flecked fries, it earns a permanent spot in your rotation. The knobby root transforms beautifully in a hot oven — its mild, slightly nutty flavor soaking up minced garlic, fragrant rosemary, and a whisper of turmeric until the edges caramelize and crisp in the best possible way. Coconut oil is the secret here, giving each baton a rich, even coating that encourages deep browning without any dairy or processed fats to worry about. The key move is spreading everything in a single layer with breathing room between pieces, so you get actual crunch rather than a soggy steam situation. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole plate look like something from a restaurant side dish menu. These are satisfying enough to hold their own as a snack, but they also make a genuinely impressive side alongside almost anything you're already cooking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!