Fructose Free Lemon & Olive Oil Celery Root Mash
Celery root doesn't get nearly enough credit, and this silky mash is exactly the kind of dish that changes minds. Celeriac cooks down into something wonderfully creamy and mild, and here it gets lifted with bright lemon juice, lemon zest, and a drizzle of good extra-virgin olive oil that ties everything together. The garlic cloves simmer right alongside the celery root, mellowing into something soft and sweet rather than sharp, so the flavor is layered without being overwhelming. A pinch of turmeric and ginger add just enough warmth and color to make this feel special rather than plain. For anyone navigating fructose sensitivity, this recipe is a genuinely satisfying find — no high-fructose vegetables, no sweeteners, and no hidden ingredients to second-guess. It comes together with straightforward pantry staples and a potato masher, making it as approachable as it is impressive. Finish it with a scatter of fresh parsley and it's the kind of side dish that quietly steals the show at the table.
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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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