Low Sugar Lemon & Olive Oil Celery Root Mash
Celery root doesn't always get the spotlight it deserves, but this silky mash is the kind of dish that quietly steals the show at the dinner table. Simmered with whole garlic cloves until completely tender, then mashed with bright lemon juice, fragrant zest, and good extra-virgin olive oil, it comes together as something genuinely luxurious — no butter, no cream, no sweeteners of any kind. The turmeric and ginger add a subtle warmth that makes the flavor feel layered and interesting without overpowering the natural earthiness of the celeriac. For anyone keeping a close eye on added sugars, this is the kind of comfort food that delivers richness through technique and quality ingredients rather than anything hidden on a label. A finishing scatter of fresh flat-leaf parsley lifts the whole bowl with a pop of color and herby freshness. It works beautifully as a side alongside roasted proteins or hearty vegetables, and the leftovers reheat surprisingly well with just a splash of water or a drizzle of olive oil to loosen things up.
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Learn more →Ingredients
4 servings
- 2 medium celery roots (celeriac), about 2 ½ lb total
- 1 tsp salt, plus more for the cooking water
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, peeled
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Fill a large pot with cold water, salt it generously, and add the celery root cubes and peeled garlic cloves. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20–22 minutes, until the celery root is completely tender and a fork slides through a cube with no resistance.
- 2
Drain the celery root and garlic through a colander, then return them to the warm pot. Let them sit uncovered for 1–2 minutes so excess steam escapes.
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