Cinnamon Free Ginger-Lime Celeriac Fries
Celeriac is one of those underrated root vegetables that absolutely shines when roasted at high heat, and these fries are proof. The batons get tossed in melted coconut oil with fresh ginger, lime zest, lime juice, and a touch of turmeric before hitting a hot oven — the result is crispy, golden edges with tender centers and a bright, zippy flavor that feels anything but ordinary. For anyone navigating a spice sensitivity, this recipe is a genuinely satisfying find because the warmth comes entirely from fresh ginger and turmeric rather than the blends that so often sneak cinnamon into the mix. Every ingredient is straightforward and easy to verify, so there's no guesswork about what's actually in your food. A scatter of fresh cilantro and a squeeze of lime at the end pulls the whole thing together beautifully. These are the kind of fries that disappear fast, so consider doubling the 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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