Carrageenan Free Lemon & Olive Oil Celery Root Mash
Celery root might not be the flashiest vegetable in the produce aisle, but once it's mashed with bright lemon and good olive oil, it becomes something genuinely special — silky, earthy, and a little unexpected. The garlic cloves cook right alongside the celeriac, mellowing into something sweet and deeply savory that folds seamlessly into every bite. A pinch of turmeric and ginger give the mash a subtle warmth that keeps it interesting without overpowering the clean, citrusy finish. For anyone navigating carrageenan-free eating, this kind of dish is a relief — no cream, no processed dairy thickeners, no ingredient labels to scrutinize, just whole foods doing all the heavy lifting. The result is a mash that's genuinely creamy thanks to technique alone: draining well, letting the steam escape, and working in that fruity olive oil until everything comes together. A scatter of fresh parsley at the end adds a pop of color and a little herbal brightness that makes it feel like something you'd order at a nice restaurant. It works beautifully as a side for roasted meats or as a cozy base for just about anything saucy.
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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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