Capsaicin Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow, and this mash is proof. Boiled until meltingly tender alongside whole garlic cloves, then whipped together with bright lemon juice, fragrant zest, and good olive oil, it comes out silky, savory, and surprisingly luxurious. A touch of turmeric and ground ginger add warmth and depth without any heat, making this a genuinely satisfying option for anyone who needs to avoid capsaicin entirely — no chili, no pepper, no sneaky spice blends. So many mash recipes lean on butter or cream, but the olive oil here gives it a rich, velvety texture that feels indulgent all on its own. A finishing scatter of fresh parsley keeps things lively and green. This is the kind of side dish that quietly steals the show at the 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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