Xanthan Gum Free Ginger-Lime Celeriac Fries
Celeriac is the unsung hero of the root vegetable world, and roasting it at high heat transforms its mild, slightly nutty flesh into something genuinely crave-worthy. These oven-baked batons get coated in a punchy mix of fresh ginger, lime zest, lime juice, and turmeric before hitting a hot sheet pan — the result is golden, fragrant, and just a little bit addictive. Because the whole recipe is built around whole, simple ingredients, there's no need to scan labels or worry about hidden additives that can sneak into packaged or processed alternatives. Coconut oil helps the edges crisp up beautifully while carrying all that bright citrus-ginger flavor into every bite. A scatter of fresh cilantro and a squeeze of extra lime at the end pulls the whole thing together with a fresh, herby finish. These make a fantastic side dish alongside grilled proteins or a bold main, but honestly they're good enough to eat straight off the pan.
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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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