AIP Friendly Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, tender batons, you'll wonder where it's been all your life. The coating here is a bright, aromatic blend of fresh ginger, lime zest, lime juice, coconut oil, and turmeric — every ingredient earns its place, and together they turn a humble root vegetable into something genuinely crave-worthy. Roasting at high heat is the key move: spreading the pieces out on the baking sheet means they caramelize at the edges instead of steaming, giving you that satisfying crisp-tender bite. This kind of recipe is a real find when you're navigating an elimination-style protocol, because every single component is clean and straightforward — no seed oils, no nightshade spices, no grain-based coatings to second-guess. A scatter of fresh cilantro and a squeeze of lime right before serving lifts the whole dish and makes it feel restaurant-worthy with almost no extra effort. It serves four, which makes it a solid side for a weeknight dinner or a shareable snack that won't leave anyone feeling like they're missing out.
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Learn more →Ingredients
4 servings
- 1 large celeriac (about 2 lb), peeled and cut into ½-inch batons
- 2 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (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, whisk together the melted coconut oil, grated ginger, lime zest, lime juice, sea salt, and turmeric until combined.
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