Anti Inflammatory Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once it hits a hot oven coated in coconut oil, fresh ginger, and turmeric, it transforms into something genuinely crave-worthy — crispy at the edges, tender in the middle, and bright with lime. The combination of ginger and turmeric is a powerhouse pairing, both well-regarded for their natural anti-inflammatory properties, and here they do double duty as serious flavor builders. Coconut oil helps the batons roast rather than steam, which is why spreading them out in a single layer matters so much — that step is the difference between golden and soggy. A hit of lime zest and fresh juice keeps everything lively and cuts through the earthiness of the celeriac beautifully. Fresh cilantro and extra lime wedges at the end are optional, but they add a pop of color and a little herby freshness that makes the whole plate feel restaurant-worthy. This is the kind of side dish that quietly converts skeptics — people who swear they don't like celeriac tend to go back for seconds.
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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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