Citric Acid 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 depth. The coating here is built from fresh ginger, lime zest, a splash of lime juice, and a pinch of turmeric, which gives every baton a bright, warming kick without leaning on any processed seasonings or additives. For anyone navigating a citric acid sensitivity, store-bought fries and seasoned snacks are often a minefield of hidden additives, so making your own from scratch with whole, recognizable ingredients is a real relief. Coconut oil helps the batons roast rather than steam, coaxing out those golden edges that make these feel indulgent even though the ingredient list stays completely clean. The key move is giving each piece enough room on the baking sheet — crowd them and you lose the crisp, which would be a shame. A scatter of fresh cilantro and a few lime wedges at the end keeps everything vibrant and fresh. These are the kind of fries you'll want to make on repeat.
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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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