Cashew Free Lemon & Olive Oil Celery Root Mash
Celery root might be the most underrated vegetable in the produce aisle, and this silky mash is proof it deserves a serious spotlight. Boiled until completely tender alongside whole garlic cloves, then mashed with bright lemon juice, fragrant zest, and good extra-virgin olive oil, it comes together into something genuinely luxurious — no cream, no butter, no nuts of any kind. The turmeric and ginger add a subtle warmth that makes the whole bowl feel a little more interesting than your average mash. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden nut-based additives sneaking into your dish. The garlic mellows beautifully during the boil, weaving into the mash without any sharpness, while the lemon keeps everything tasting fresh and vibrant. A scatter of flat-leaf parsley on top adds a pop of color and a herby finish that pulls the whole thing together. Serve it alongside roasted meats, grilled fish, or honestly just eat it straight from the bowl — it's that good.
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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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