Black Pepper Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow, turning silky and almost buttery once mashed. This version leans into bright, aromatic flavors — lemon juice, lemon zest, and slow-cooked garlic give it a lift that feels fresh and vibrant rather than heavy. A touch of turmeric and ginger adds warmth and gentle depth without any heat, making it a genuinely exciting alternative to standard mashed potatoes. For anyone avoiding black pepper due to sensitivity or intolerance, this recipe is a natural fit because the seasoning is built entirely around salt, citrus, and those two mild spices — no substitutions needed, no corners cut. The olive oil gets mashed right in, creating a smooth, luscious texture that feels indulgent but stays completely plant-based. A scatter of fresh parsley at the end adds a pop of color and a clean herby finish. It's the kind of side dish that surprises people in the best way possible.
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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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