Carrageenan Free Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, tender batons with bright citrus and warm spice, it becomes genuinely hard to stop eating. The combination of fresh ginger, lime zest, and a touch of turmeric gives these fries a bold, aromatic coating that crisps beautifully at high heat without any dairy, additives, or thickeners in sight. Coconut oil helps the edges caramelize while keeping everything completely clean-label — no hidden emulsifiers or stabilizers that can sneak into store-bought seasoning blends and sauces. Carrageenan is a surprisingly common additive in processed foods and even some cooking products, so making fries from scratch like this is one of the easiest ways to sidestep it entirely. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel restaurant-worthy with almost no extra effort. These are fantastic alongside grilled proteins or as a snack on their own, and they reheat well enough that you'll want to make a double batch.
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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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