Almond Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow, turning silky and almost buttery once mashed. This version leans into bright, bold flavors — fresh lemon juice, lemon zest, and a hit of garlic get folded right in alongside warm notes of turmeric and ginger, making every bite feel lively rather than heavy. Extra-virgin olive oil stands in for butter or cream, giving the mash a glossy, rich texture that's completely plant-based and naturally free from tree nuts of any kind. There's no need to scan labels or second-guess a store-bought side dish when the whole thing comes together in one pot with straightforward, whole ingredients. The garlic cloves are boiled right alongside the celeriac, so they mellow out beautifully and blend seamlessly into the finished mash. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a little herby freshness that ties everything together. It's the kind of elegant, crowd-pleasing side that looks like you put in way more effort than you actually did.
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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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