Barley Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked — it turns silky, subtly sweet, and takes on whatever flavors you pair it with beautifully. Here, bright lemon juice and zest cut through the richness of extra-virgin olive oil, while garlic, turmeric, and ginger add a warm, aromatic depth that makes this mash feel anything but plain. The result is a velvety, golden-hued bowl that looks impressive and tastes even better. For anyone navigating grain sensitivities, this kind of side dish is a genuine relief — every single ingredient is straightforward and naturally free of problematic grains, with no need to scrutinize labels or swap anything out. The technique is simple: boil, drain, and mash, letting the steam escape before you add the oil and citrus so the texture stays luxuriously smooth rather than watery. A scatter of fresh parsley at the end adds a pop of color and a little herbal brightness that ties everything together. It works beautifully alongside roasted meats, grilled fish, or as the centerpiece of a vegetable-forward plate.
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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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