AIP Friendly Garlic-Herb Celery Root Mash
Creamy, fragrant, and surprisingly luxurious, this celery root mash is the kind of comfort food that makes you forget you're working within any restrictions at all. Celery root boils down beautifully tender, then gets mashed with garlic-infused olive oil and full-fat coconut milk for a result that's silky and rich without a drop of dairy or any nightshade ingredients. The garlic is gently coaxed in olive oil over low heat until soft and fragrant, then removed — leaving behind all that mellow, savory depth without any harsh bite. Fresh chives, thyme, parsley, and a squeeze of lemon fold in at the end, giving the mash a bright, herby finish that keeps it from feeling heavy. It's the kind of side dish that works just as well on a weeknight as it does on a holiday table, and it comes together in well under an hour for four people. If you want an ultra-smooth texture, a few quick pulses in a food processor takes it completely over the top.
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Learn more →Ingredients
4 servings
- 2 medium celery roots (about 2 lb total), peeled and cut into 1-inch cubes
- 1 tsp fine sea salt, plus more for the cooking water
- 3 tbsp olive oil
- 4 cloves garlic, peeled and smashed
- ½ cup full-fat coconut milk
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh lemon juice
For serving
- extra fresh chives or parsley, for serving (optional)
Instructions
- 1
Fill a large pot with water, salt it generously, and bring to a boil over high heat. Add the celery root cubes and cook until completely tender and a fork slides through without resistance, about 20–22 minutes.
- 2
While the celery root cooks, combine the olive oil and smashed garlic in a small saucepan over low heat. Cook, stirring occasionally, until the garlic is softened and fragrant but not browned, about 6–8 minutes. Remove the garlic cloves and discard them, leaving the infused oil in the pan.
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