Low Iodine Ginger-Lime Celeriac Fries
Celeriac is one of those underrated root vegetables that absolutely shines when you give it some heat and bold seasoning. These oven-roasted batons get coated in coconut oil, fresh ginger, lime zest, and a touch of turmeric before hitting a hot oven, and the result is crispy-edged, fragrant, and genuinely addictive. For anyone navigating a low-iodine approach, fries and snack foods can be a minefield — processed versions often hide iodized salt or dairy derivatives you'd never expect. Here, every ingredient is straightforward and intentional, with fine sea salt standing in for iodized varieties and no dairy, eggs, or seafood anywhere in sight. The ginger-lime combo gives these fries a brightness that makes them feel like anything but a dietary compromise. A scatter of fresh cilantro and a squeeze of lime at the end pulls the whole thing together beautifully. Serve them straight from the oven while the edges are still crackling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!