Brazil Nut 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, the celeriac gets mashed with bright lemon juice, fragrant zest, and good extra-virgin olive oil for a result that's luxuriously creamy without a drop of dairy. A pinch of turmeric and ground ginger add just enough warmth to make the flavor feel layered and interesting rather than plain. The whole thing comes together in one pot, which means cleanup is minimal and dinner is on the table fast. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, and there's nothing hiding in the list that could cause concern. It works beautifully as a side for roasted meats or vegetables, and a scatter of fresh parsley over the top makes it look far more impressive than the effort involved.
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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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