Yeast Free Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once it hits a hot oven with coconut oil, garlic, and rosemary, it transforms into something genuinely crave-worthy — crispy and golden at the edges with a tender, almost buttery center. The turmeric adds a warm, earthy depth and a gorgeous color that makes these look as good as they taste. Skipping the usual potato means you get a fry-style side that's naturally free from anything fermented or leavened, with zero compromises on flavor or satisfaction. The key to getting that real roasted crunch is spreading the batons out with space between them, so the oven heat can do its job properly rather than steaming everything soft. Melted coconut oil coats every piece beautifully and helps the garlic and rosemary cling right to the surface, so each bite is packed with flavor. A handful of fresh flat-leaf parsley scattered over the top before serving keeps things bright and a little fancy without any extra effort. 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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