Red Meat Allergy Friendly Ginger-Lime Celeriac Fries
Celeriac is one of those underrated root vegetables that absolutely shines when you give it a little heat and bold seasoning. These oven-roasted batons get coated in 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 turn perfectly tender. The result is a crispy, fragrant fry that feels indulgent without relying on any red meat or meat-based fats — just clean, plant-based ingredients from start to finish. For anyone navigating a red meat allergy, fries and snack foods can sometimes be a minefield of hidden beef tallow or shared cooking surfaces, so making them at home this way is a genuinely satisfying solution. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and make the plate look as good as it tastes. These are the kind of fries you'll want to serve to everyone at the table, allergy or not.
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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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