Alpha Gal Friendly Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, tender batons, it earns a permanent spot in your rotation. The coating here is a bright, aromatic blend of fresh ginger, lime zest, lime juice, and turmeric in melted coconut oil — every ingredient is entirely plant-based and free from the mammalian products that make so many snack foods and sides off-limits. Roasting at high heat is the real trick: spreading the pieces out on the pan lets the edges caramelize and crisp up instead of turning soggy, giving you that satisfying fry-like texture without any animal fats or mystery additives. The turmeric adds a warm, earthy depth and a gorgeous golden color that makes the finished plate look as good as it tastes. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything bright and lively. These are the kind of fries you can eat without mentally cross-referencing a label, which honestly makes them taste even better.
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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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