Vegetarian Ginger-Lime Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you taste it roasted at high heat, you'll wonder where it's been all your life. The flesh turns tender and almost creamy on the inside while the edges go beautifully golden, and the coating of coconut oil, fresh ginger, lime zest, and turmeric makes every bite bright and a little exotic. That golden-orange hue from the turmeric isn't just pretty — it signals a depth of flavor that plain potato fries simply can't match. Spacing the batons out on the baking sheet is the key move here, letting the oven's heat roast them properly rather than steam them into mush. A finishing scatter of fresh cilantro and a squeeze of lime wedge pulls the whole thing together with a pop of freshness. This is the kind of side dish that disappears 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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