Citric Acid Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms into something genuinely luxurious when it's mashed — silky, earthy, and deeply satisfying in a way that regular mashed potatoes rarely achieve. The garlic is cooked right alongside the celeriac, so it mellows into something sweet and nutty that weaves through every bite. A drizzle of good extra-virgin olive oil keeps things rich without any dairy, while fresh lemon juice and zest lift the whole dish with brightness. Warm turmeric and ginger add a subtle, aromatic depth that makes this feel far more interesting than your average side. For anyone navigating a citric acid sensitivity, this recipe is worth paying close attention to — it relies on fresh lemon juice and zest rather than any processed citric acid additives, which are the real culprits hiding in packaged foods and store-bought mashes. That distinction matters, and it means you can enjoy a genuinely vibrant, tangy mash without the worry. A finishing scatter of flat-leaf parsley adds a pop of color and freshness that makes the whole bowl look as good as it tastes. Serve it alongside roasted meats, grilled fish, or honestly just eat it straight from the pot — no judgment here.
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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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