Chestnut Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely once it's cooked and mashed — it turns silky, subtly sweet, and deeply satisfying in a way that surprises most people the first time they try it. This version gets brightness from fresh lemon juice and zest, warmth from turmeric and ginger, and a rich, velvety texture from good extra-virgin olive oil instead of butter or cream. The garlic cloves are boiled right alongside the celeriac, so they mellow out and blend seamlessly into the mash without any sharpness. It's a naturally dairy-free, nut-free preparation that doesn't require any substitutions or workarounds — every ingredient on the list is straightforward and easy to source. The turmeric gives it a gorgeous golden hue that makes it look as good as it tastes on the plate. A scatter of fresh parsley at the end adds a little color and a clean, herby finish that ties everything together. Whether you're serving it alongside roasted chicken, grilled fish, or a hearty vegetable main, this mash holds its own as a genuinely impressive side dish.
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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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