Emulsifier Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked — and this mash is proof. Boiled until fork-tender alongside whole garlic cloves, then mashed with bright lemon juice, fragrant zest, and good extra-virgin olive oil, it comes together as something silky, savory, and genuinely crave-worthy. The turmeric and ginger add a subtle warmth that makes the whole bowl feel a little more interesting than your average side dish. What makes this recipe such a smart choice is how clean the ingredient list actually is. There are no store-bought spreads, no processed fats, and absolutely nothing that sneaks in hidden additives — just whole vegetables, citrus, and olive oil doing all the heavy lifting. Emulsifiers tend to hide in packaged mashes, flavored oils, and pre-made sauces, so making this from scratch is really the only way to be sure of what you're eating. A quick steam-off after draining keeps the mash from turning watery, and the final texture is smooth and creamy without needing any dairy or thickeners at all. Finish it with a scatter of fresh parsley if you have it on hand — it adds a pop of color and a little herby freshness that pulls everything 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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