Cinnamon Free Lemon & Olive Oil Celery Root Mash
Celery root doesn't get nearly enough credit, and this silky mash is proof that it deserves a permanent spot on your table. The celeriac cooks down until completely tender, then gets mashed with fruity olive oil, bright lemon juice, and a little zest for a result that's creamy, vibrant, and deeply satisfying. Garlic simmers right alongside the celery root, so by the time everything comes together, the flavor is mellow and rich without being sharp. A pinch of turmeric and ginger add warmth and a gorgeous golden hue without leaning on any of the spice-blend shortcuts that so often sneak unwanted ingredients into otherwise simple dishes. For anyone navigating a sensitivity to warming spices like cinnamon, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify. A scatter of fresh parsley over the top pulls it all together and makes it look like something you'd order at a nice bistro. Serve it alongside roasted chicken, grilled fish, or honestly just eat it by the spoonful straight from the bowl.
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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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