Chestnut Free Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you cut it into batons and roast it at high heat, it transforms into something genuinely crave-worthy — crispy at the edges, tender in the middle, and packed with earthy flavor. The coating here is what really makes these fries sing: coconut oil, freshly grated ginger, lime zest, lime juice, and a pinch of turmeric come together into a bright, aromatic glaze that caramelizes beautifully in the oven. Giving each piece enough space on the baking sheet is the key move — it lets the heat circulate and roast rather than steam, which is how you get those golden, slightly crisp edges. A scatter of fresh cilantro and a squeeze of lime wedge at the end keeps everything tasting vibrant and fresh. For anyone navigating a tree nut allergy or sensitivity, this recipe is naturally free of chestnuts and relies on nothing but whole, straightforward ingredients — no hidden surprises in the pantry. It works equally well as a fun side dish or an unexpected snack that disappears faster than you'd expect.
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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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