Dairy Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow — and this mash is proof. It turns silky and almost buttery on its own, which means you genuinely don't miss the cream or butter that most mash recipes lean on. Extra-virgin olive oil steps in to add richness, while fresh lemon juice and zest keep things bright and lively. Garlic is cooked right alongside the celeriac, so it mellows into something sweet and deeply savory by the time everything gets mashed together. A pinch of turmeric and ginger give the finished dish a warm, golden hue and a subtle complexity that makes it feel a little more special than your average side. It comes together with simple pantry staples and a potato masher, so the effort is minimal but the result looks and tastes genuinely impressive. A scatter of fresh parsley on top adds a pop of color and 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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