Mustard Free Ginger-Lime Celeriac Fries
Celeriac is one of those underrated root vegetables that absolutely shines when you give it the right treatment, and roasting it at high heat transforms its mild, earthy flavor into something genuinely crave-worthy. These oven-baked batons get coated in melted coconut oil, fresh ginger, lime zest, and a touch of turmeric before hitting a 425°F oven, which means the edges caramelize beautifully while the centers stay tender. The whole seasoning blend is built from scratch using whole, recognizable ingredients — no spice packets, no condiments, no hidden additives to second-guess. That matters a lot when you're navigating a kitchen that needs to stay free from certain allergens that sneak into pre-made sauces and seasonings. The ginger and lime combo gives these fries a bright, zingy kick that feels a little unexpected for a root vegetable, in the best possible way. A scatter of fresh cilantro and a squeeze of extra lime at the end pulls everything together into a side dish that looks and tastes far more impressive than the effort involved. Serve them straight from the oven while the edges are still crisp — they go fast.
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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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