Nightshade Free Ginger-Lime Celeriac Fries
Craving fries but avoiding the usual potato-and-pepper-sauce combo? Celeriac is the unsung hero of the root vegetable world, and when it's cut into thick batons and roasted at high heat, it delivers that satisfying crispy-edged, tender-centered bite you're after. The coating here is genuinely exciting — coconut oil, fresh ginger, lime zest, and a pinch of turmeric come together into something bright, aromatic, and a little unexpected. Because every ingredient is naturally free from nightshades, there's no need to swap anything out or second-guess a single step. The high oven temperature and single-layer roasting method are what make the edges go golden and slightly caramelized rather than soft and soggy, so don't skip the spacing on the pan. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole thing and makes it feel like something you'd order at a restaurant. 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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