Breastfeeding Friendly Lemon & Olive Oil Celery Root Mash
Celery root doesn't get nearly enough credit, and this silky mash is proof it deserves a permanent spot in your rotation. Celeriac cooks down into something wonderfully creamy, and when you fold in bright lemon juice, fragrant zest, and good extra-virgin olive oil, the result is rich without feeling heavy — exactly what you want when your body is working overtime. The garlic simmers right alongside the celery root, mellowing into something sweet and subtle rather than sharp, while turmeric and ginger add a gentle warmth that makes the whole bowl feel nourishing from the first bite. These are all wholesome, recognizable ingredients with no hidden additives or processed fillers to second-guess. Parsley scattered over the top at the end keeps things fresh and adds a little color if you want to make it feel a bit more special. It comes together with minimal effort and just one pot, which is honestly the kind of cooking that makes sense when your energy is precious.
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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)
Can be omittedflat-leaf parsley
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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