Paleo Ginger-Lime Celeriac Fries
Celeriac is one of those underrated root vegetables that absolutely shines when you give it the right treatment, and this roasted version delivers serious flavor without a single grain or processed ingredient in sight. The batons get tossed in melted coconut oil with fresh ginger, lime zest, lime juice, and a touch of turmeric before hitting a hot oven — the result is crispy-edged, golden fries with a bright, zingy kick that feels anything but boring. Celeriac has a mild, slightly nutty flavor that soaks up the marinade beautifully, making it a genuinely satisfying swap for potato fries when you're keeping things grain- and legume-free. Roasting at 425°F and spacing the pieces out on the pan is the key move here — it ensures you get that caramelized edge rather than a soggy pile. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together and makes the plate look as good as it tastes. This is the kind of side dish that surprises people — nobody expects vegetable fries to be this craveable.
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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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