Lupin Free Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once it hits a hot oven with coconut oil, fresh ginger, and lime, it transforms into something genuinely crave-worthy — crispy at the edges, tender in the middle, and packed with bright, zingy flavor. The turmeric gives each baton a gorgeous golden hue that makes the whole tray look like something you'd order at a trendy restaurant. These fries are a brilliant alternative to the usual potato situation, and the ginger-lime coating keeps every bite lively and fresh rather than heavy. Since the ingredient list is built entirely around whole vegetables, citrus, and a handful of pantry spices, there's no need to scrutinize labels for hidden legume-based additives or flour blends that can sneak into seasoned fry recipes. A finishing scatter of cilantro and an extra squeeze of lime right before serving pulls everything together beautifully. They're best eaten straight off the pan while the edges are still crackling.
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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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