BHA & BHT Free Lemon & Olive Oil Celery Root Mash
Celery root might be the most underrated vegetable in the produce aisle, and this silky mash is exactly the kind of dish that converts skeptics on the first bite. Boiled until completely tender alongside whole garlic cloves, then mashed with bright lemon juice, fragrant zest, and good extra-virgin olive oil, it comes together into something genuinely luxurious. The turmeric and ginger add a subtle warmth that makes the whole bowl feel a little more interesting than your average side dish. For anyone navigating preservative sensitivities, packaged and processed foods can be a minefield — BHA and BHT show up in everything from cooking oils to seasoning blends. This recipe sidesteps all of that by relying entirely on whole, fresh ingredients: celeriac, citrus, olive oil, and spices with nothing hidden in the label. There are no shortcuts here that could sneak in unwanted additives, which makes it as clean as it is delicious. A quick steam-off after draining keeps the mash from turning watery, and the final seasoning adjustment means you can dial in the lemon and salt exactly to your taste. Finish it with a scatter of fresh parsley and it's ready to anchor a weeknight dinner or hold its own on a holiday table.
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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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