Coconut 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 that it deserves a serious spot on your dinner table. Boiled until completely tender alongside whole garlic cloves, then mashed with bright lemon juice, lemon zest, and good extra-virgin olive oil, it comes together into something genuinely luxurious — no cream, no butter, no coconut products of any kind. That matters more than you might think, because so many "dairy-free" mash recipes lean on coconut milk or coconut cream as a substitute, which can be a real problem if you're avoiding it. Here, the richness comes entirely from olive oil, and the result is velvety and deeply savory with a citrusy lift that keeps it feeling fresh. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average mash. Finish it with a scatter of fresh parsley and you've got a side dish that looks as good as it tastes.
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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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