AIP Friendly Basil Celeriac Fries
Celeriac is one of those underrated root vegetables that absolutely shines when roasted at high heat — the edges go deep golden and caramelized while the centers turn tender and almost creamy. These fries are tossed with olive oil, minced garlic, turmeric, and ginger before hitting a 425°F oven, so every baton picks up a warm, aromatic coating that makes the whole kitchen smell incredible. A finishing drizzle of fresh lemon juice and a scatter of thinly sliced basil lifts everything with brightness right before serving. For anyone navigating the autoimmune protocol, fries can feel like a distant memory — nightshade-free and built entirely from compliant ingredients, this recipe brings that satisfying crunch back to the table without any compromise. There are no seed oils, no nightshades, and no grains hiding anywhere in the ingredient list, just clean, whole-food staples doing exactly what they're supposed to do. The recipe makes four servings, so it works beautifully as a weeknight side or a crowd-pleasing snack when you want something that feels indulgent but keeps you on track.
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Learn more →Ingredients
4 servings
- 1 large celeriac (about 2 lb), peeled and cut into ½-inch batons
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¾ tsp fine sea salt
- ¼ cup fresh basil leaves, thinly sliced
- 1 tbsp fresh lemon juice
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 olive oil, minced garlic, turmeric, ginger, and salt until every piece is evenly coated.
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