Chicken Free Lemon & Olive Oil Celery Root Mash
Celery root doesn't always get the spotlight it deserves, but this silky mash is the kind of dish that quietly steals the show at the dinner table. Celeriac has a subtle, earthy flavor that sits somewhere between parsley and a mild turnip, and once it's boiled until tender and mashed with good olive oil, bright lemon juice, and a little zest, it becomes something genuinely luxurious. The garlic cloves cook right alongside the celery root, mellowing into something sweet and almost buttery by the time everything comes together. A pinch of turmeric and ground ginger add just enough warmth to make the flavor feel layered and intentional without overwhelming the dish. Everything here is entirely plant-based and built from whole, straightforward ingredients, so there's no need to scan labels or worry about hidden animal proteins sneaking in. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a little herbal freshness that ties the whole bowl together beautifully.
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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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