Lactose 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, and a pinch of turmeric come together into a bright, aromatic glaze that caramelizes beautifully in the oven. Every single ingredient is naturally free of dairy, so there's no swapping or substituting required — this one just works as written. Spacing the batons out on the baking sheet is the key move; give them room and they roast, crowd them and they steam, so don't skip that step. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and keeps things feeling fresh rather than heavy. These are the kind of fries you'll want to make on a weeknight but won't feel embarrassed serving to guests.
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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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