Dairy 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. Coconut oil stands in beautifully here as the fat of choice, giving the fries a subtle richness without a drop of butter or dairy in sight. The combination of fresh ginger, lime zest, and turmeric turns what could be a plain roasted vegetable into something bright, aromatic, and a little unexpected. Spreading the pieces out on the baking sheet is the key move — it lets them roast properly and develop those golden, caramelized edges instead of going soft and steamy. A finishing scatter of fresh cilantro and a squeeze of lime juice right before serving pulls the whole dish together with a pop of freshness. These are the kind of fries that disappear fast, whether you're serving them as a side or just snacking straight off the pan.
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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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