Barley Free 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 lime zest, it transforms into something genuinely crave-worthy. The batons roast up with golden, slightly crisp edges and tender centers, delivering all the satisfaction of a classic fry with a bright, citrusy kick you won't see coming. A touch of turmeric adds warmth and a gorgeous color without overpowering the ginger-lime combo that makes every bite feel lively and fresh. For anyone navigating grain sensitivities, this is a fry situation that requires zero substitutions or workarounds — the ingredient list is naturally free of any grain-based thickeners, coatings, or fillers from the start. Spreading the batons in a single layer is the key move here; give them space and the oven does the heavy lifting, caramelizing the edges while keeping the inside soft. Finish with a scatter of cilantro and a squeeze of fresh lime, and you've got a side dish that's bold enough to steal the show at any table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!