Seed Oil Free Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you cut it into batons and roast it at high heat, it transforms into something genuinely crave-worthy — crispy at the edges, tender in the middle, and packed with earthy flavor. The coating here is where things get really interesting: melted coconut oil carries fresh ginger, lime zest, lime juice, and a pinch of turmeric into every crevice, so each fry is bright, aromatic, and just a little bit bold. Coconut oil is the only fat in this recipe, which means you're completely clear of the industrially processed vegetable and seed oils that sneak into so many roasted snack recipes. Spacing the batons out on the baking sheet is the key move — it lets the oven do its job and actually roast rather than steam, which is what gives you those golden, slightly caramelized edges. A scatter of fresh cilantro and a squeeze of lime at the end pulls the whole thing together 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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