Artificial Flavors Free 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, earthy, and a little citrusy all at once. Every single ingredient here is whole and real: fresh celeriac, garlic cloves, extra-virgin olive oil, lemon juice and zest, and a pinch of turmeric and ginger for warmth. There's no flavor packet, no seasoning blend with a mystery ingredient list, and no bottled shortcuts — just clean, honest cooking that tastes far more complex than it is. That's a bigger deal than it sounds, because so many mashed or pureed sides sneak in powdered flavor enhancers or pre-mixed spice blends that can be hard to vet. Here, you control everything from the pot to the bowl. The garlic simmers right alongside the celery root, mellowing into something sweet and subtle, while the lemon zest keeps the whole dish tasting alive and fresh. Finish it with a handful of flat-leaf parsley if you have it, and you've got a side dish that's as beautiful as it is trustworthy.
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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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