Soy 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, slightly nutty flesh into something genuinely crave-worthy. These fries get coated in a bright, punchy mixture of fresh ginger, lime zest, lime juice, and a touch of turmeric before hitting a hot oven, so every bite carries a little warmth and citrusy zing. Coconut oil is the fat of choice here, which keeps the whole recipe completely free of soy-based oils — no label-reading required, no hidden ingredients to second-guess. Spacing the batons out on the baking sheet is the key move that lets them roast and caramelize rather than steam, giving you those golden, slightly crispy edges that make fries worth eating in the first place. A scatter of fresh cilantro and a squeeze of lime at the end pulls everything together and makes the plate look as good as it tastes. Whether you're serving these as a side or just snacking straight off the tray, they're the kind of simple, clean recipe that earns a permanent spot in your weeknight rotation.
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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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