Walnut 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 earthy, slightly sweet flavor of celeriac pairs beautifully with minced garlic and fragrant rosemary, while a touch of turmeric gives each baton a warm, golden hue that looks stunning on the plate. Coconut oil helps everything caramelize at high heat, so you get those irresistible crispy edges without any fuss. The key move here is giving each piece breathing room on the baking sheet — crowding is the enemy of a proper roast, and spacing them out makes all the difference between soggy and gloriously browned. A final scatter of fresh flat-leaf parsley brightens the whole dish right before serving. These are completely free of tree nuts by nature — just honest, whole ingredients doing exactly what they're supposed to do. Serve them straight from the oven as a side dish or a snack, and don't be surprised when they disappear faster than you expected.
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!