Pescatarian Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it at high heat, it transforms into something genuinely craveable — crispy-edged, tender in the center, and full of earthy depth. These oven-baked batons get tossed in melted coconut oil, fresh ginger, lime zest, lime juice, and a touch of turmeric before hitting a 425°F oven, and the result is bright, warming, and a little bit addictive. The turmeric gives them a gorgeous golden color while the ginger and lime keep every bite lively and fresh. Scattered with cilantro and served with extra lime wedges, they make a seriously impressive side dish or snack that feels anything but ordinary. Since the whole recipe is built around vegetables, coconut oil, and bold aromatics, there's nothing to second-guess — just clean, vibrant ingredients doing exactly what they should. These are the kind of fries that make you forget you were ever loyal to the potato.
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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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