Alpha Gal Friendly Lemon & Olive Oil Celery Root Mash
Celery root might not be the flashiest vegetable in the produce aisle, but once it's mashed with bright lemon and good olive oil, it becomes something genuinely craveable — silky, aromatic, and a little unexpected. This recipe is completely free of mammalian meat and dairy, which makes it a reliable go-to when you need a comforting side dish without any of the usual guesswork. The olive oil steps in beautifully where butter would normally live, giving the mash a rich, velvety texture that doesn't feel like a compromise at all. Garlic is cooked right alongside the celery root, so it mellows into something sweet and deeply savory by the time everything gets mashed together. A hit of turmeric and ginger adds warmth and a gorgeous golden hue, while the lemon juice and zest keep the whole thing tasting fresh and lively. It pairs well with roasted vegetables, grilled fish, or honestly just eaten straight from the bowl with a spoon.
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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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