Pork Free Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you try it roasted into golden, crispy-edged fries, it earns a permanent spot in your rotation. 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 bright, aromatic, and just a little bit addictive. Roasting at 425°F with space between each piece is the key move here, letting the edges caramelize instead of turning soggy. A flip halfway through locks in that satisfying golden crust while keeping the centers perfectly tender. Fresh cilantro and extra lime wedges at the end pull the whole thing together with a pop of freshness. Every ingredient in this recipe is naturally free from pork and pork-derived products, so there's nothing to second-guess — just clean, bold flavors from start to finish. These make a fantastic side dish or a snackable appetizer that genuinely surprises people who've never cooked with celeriac before.
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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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