Cashew Free Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you try it roasted into golden, crispy-edged batons, it earns a permanent spot in your rotation. The combination of fresh ginger, bright lime zest, and earthy turmeric transforms this humble root into something genuinely exciting — aromatic, tangy, and just a little bold. Coconut oil helps the edges caramelize beautifully in a hot oven, giving you that satisfying crunch without any dairy or nut-based fats in the mix. Because every ingredient here is straightforward and whole, you never have to second-guess what's in your food or worry about hidden tree nut derivatives sneaking into the mix. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and fresh. These fries are fantastic alongside grilled proteins, tucked into a grain bowl, or honestly just eaten straight off the baking sheet.
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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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