Xanthan Gum Free Rosemary-Garlic Celeriac Fries

Celeriac might not be the first vegetable you reach for, but once you cut it into batons and roast it at high heat, it transforms into something genuinely craveable — crispy and caramelized at the edges with a tender, earthy center. Melted coconut oil coats every piece beautifully, helping the fries develop that deep golden color without any additives or binders. Minced garlic and finely chopped fresh rosemary do the heavy lifting on flavor, and a pinch of turmeric adds a warm, golden hue that makes the whole tray look stunning. Many packaged fry seasonings and frozen alternatives sneak in thickeners or stabilizers that can be hard to avoid, so making these from scratch means you know exactly what's going in. The key technique here is spacing — giving each baton room on the baking sheet is what separates genuinely crispy fries from a soggy, steamed pile. A scatter of fresh parsley right before serving adds a pop of color and brightness that ties everything together. These are the kind of fries that disappear fast, so consider making a double batch.

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