Fish Free Ginger-Lime Celeriac Fries
Celeriac is one of those underrated root vegetables that absolutely shines when you give it a little heat and bold seasoning. These oven-roasted batons get tossed in melted coconut oil, fresh ginger, lime zest, and a touch of turmeric before hitting a 425°F oven — the result is crispy, golden edges with tender, earthy centers that are genuinely hard to stop eating. The bright citrus and warming ginger cut right through the natural nuttiness of the celeriac, making every bite feel lively and fresh. Roasting them in a single layer is the key move here, giving each baton room to caramelize rather than steam into mush. A scatter of fresh cilantro and a squeeze of lime at the end pulls the whole thing together beautifully. This is the kind of side dish that surprises people — it looks simple, but the flavor is anything but.
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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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