Eggless Lemon & Olive Oil Celery Root Mash
Celery root might be the most underrated vegetable in the produce aisle, and this silky mash is proof it deserves a serious moment in the spotlight. 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. The turmeric and ginger add a subtle warmth that makes the flavor feel layered and interesting without overpowering the natural earthiness of the celeriac. Because the richness here comes entirely from olive oil rather than butter or cream, there's no dairy and absolutely nothing derived from eggs — just clean, plant-based ingredients doing all the heavy lifting. A finishing scatter of fresh flat-leaf parsley pulls the whole bowl together with a pop of color and freshness. It's the kind of side dish that surprises people at the table, and the kind of recipe you'll find yourself coming back to whenever you want something a little different from the usual mashed potato routine.
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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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