Black Pepper Free Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but roasted at high heat it transforms into something genuinely crave-worthy — crispy-edged, tender in the center, and packed with earthy flavor. The coating here is bright and bold, built from fresh ginger, lime zest, lime juice, and a touch of turmeric that gives each baton a gorgeous golden color straight out of the oven. For anyone navigating a black pepper sensitivity, fries and seasoned sides can feel like a minefield since pepper shows up in almost every spice blend and restaurant seasoning — this recipe sidesteps it entirely without sacrificing any heat or complexity. The ginger does the heavy lifting in that department, delivering a warm, zingy kick that feels satisfying rather than like something is missing. Coconut oil helps the edges caramelize beautifully, and the optional cilantro and lime wedges at the end keep everything tasting fresh and lively. These are best eaten straight off the pan while the edges are still crisp, though they disappear fast enough that leftovers are rarely an issue.
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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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