Fish Free Lemon & Olive Oil Celery Root Mash
Celery root might be the most underrated vegetable in the produce aisle, and this silky mash is exactly the kind of dish that converts skeptics on the first bite. Boiled until completely tender alongside whole garlic cloves, the celeriac gets mashed with bright lemon juice, fragrant zest, and good extra-virgin olive oil for a result that's luxuriously creamy without a drop of dairy or butter. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole bowl feel a little more interesting than your average mash. Everything here is straightforward pantry and produce — no hidden seafood-derived stocks, no anchovy-laced condiments, no cross-contact concerns lurking in a store-bought side. The technique is simple enough for a weeknight but the flavor is polished enough to sit alongside a holiday roast. Finish it with a scatter of fresh flat-leaf 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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