Mushroom Free Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you try it roasted into crispy, golden batons, it earns a permanent spot in your rotation. The earthy, slightly sweet root transforms beautifully at high heat, developing caramelized edges while staying tender at the center. A coating of melted coconut oil, fresh ginger, lime zest, and turmeric gives every piece a bright, aromatic punch that feels anything but ordinary. The turmeric adds a gorgeous golden hue alongside its warm, subtle depth, while the lime juice keeps the whole thing lively and fresh. For anyone navigating a diet that rules out fungi, this recipe is a genuinely exciting alternative to the usual fry suspects — no questionable seasonings, no hidden ingredients, just clean, whole-food flavor. A scatter of fresh cilantro and a few extra lime wedges at the end tie everything together and make the plate look as good as it tastes. These are the kind of fries that disappear fast, so consider doubling the 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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