Shellfish Free Ginger-Lime Celeriac Fries
Celeriac is one of those underrated root vegetables that absolutely shines when you give it the right treatment, and roasting it at high heat transforms its mild, earthy flavor into something genuinely crave-worthy. These oven-baked fries get tossed in melted coconut oil with fresh ginger, lime zest, lime juice, and a touch of turmeric before hitting a 425°F oven, so every baton comes out golden at the edges and tender all the way through. The whole lineup of ingredients is naturally free from any seafood or shellfish concerns — no sauces to scrutinize, no hidden additives, just clean, whole-food pantry staples doing all the heavy lifting. Fresh cilantro and extra lime wedges at the end brighten everything up and make the plate look as good as it tastes. 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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