Sesame Free Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, tender batons, it earns a permanent spot in your rotation. The outside crisps up beautifully at high heat while the inside stays soft and almost buttery — a texture that genuinely rivals the potato fry. Coconut oil, fresh ginger, lime zest, and a pinch of turmeric coat every piece before roasting, building a bright, warming flavor that feels anything but ordinary. For anyone navigating sesame allergies or sensitivities, this kind of recipe is a relief — every single ingredient is straightforward, with no hidden tahini, sesame oil, or "may contain" label anxiety to worry about. The trick to getting those golden edges is giving the batons room to breathe on the baking sheet, so they roast rather than steam. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together with a little freshness. These are best eaten straight off the pan while the edges are still crisp.
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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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