Legume Free Ginger-Lime Celeriac Fries
Celeriac is one of those vegetables that deserves way more attention, and roasting it at high heat transforms its mild, earthy flavor into something genuinely crave-worthy. These fries get coated in a bright, punchy mixture of coconut oil, fresh ginger, lime zest, lime juice, and a touch of turmeric before hitting a hot oven — the result is golden, crispy-edged batons with tender centers and a flavor that feels almost tropical. Every single ingredient here is naturally free of legumes, so there's no need to scrutinize labels or worry about sneaky bean-based fillers hiding in a spice blend or oil. The trick to getting that satisfying roasted edge is spreading the pieces out with space between them, letting the oven do its thing rather than steaming them into mush. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together beautifully. These are the kind of fries that disappear fast, so consider making a double 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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