Artificial Food Coloring 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, fruity olive oil, and warm spices, it becomes something genuinely craveable. The texture is silky and rich without any cream or butter, and the combination of turmeric, ginger, and lemon zest gives it a golden, aromatic depth that feels anything but plain. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for dyes or synthetic additives hiding in a seasoning packet. Garlic is simmered right alongside the celeriac, which mellows its bite and weaves savory flavor all the way through the mash. A finishing scatter of fresh parsley adds a pop of color that's entirely the real thing. This is the kind of side dish that quietly steals the show at the dinner table — comforting, a little unexpected, and completely clean from start to finish.
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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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