Almond Free Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once it hits a hot oven coated in ginger, lime, and turmeric, it transforms into something genuinely crave-worthy — crispy at the edges, tender in the middle, and packed with bright, zippy flavor. The coconut oil helps the batons roast rather than steam, so you get that satisfying golden crust without any frying. A hit of fresh lime juice and zest keeps everything lively, while the ginger adds just enough warmth to make each bite interesting. There are no nuts or nut-derived ingredients anywhere in this recipe, so it's a completely stress-free snack or side for anyone navigating tree nut concerns. Fresh cilantro and extra lime wedges at the end are optional, but they really do push the whole dish over the top. This is the kind of recipe that makes you look like a creative cook with almost zero effort — just toss, roast, and serve.
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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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