Gelatin Free Lemon & Olive Oil Celery Root Mash
Celery root doesn't always get the spotlight it deserves, but this silky mash is the kind of dish that quietly steals the show at the dinner table. Celeriac is boiled until completely tender alongside whole garlic cloves, then mashed with bright lemon juice, fragrant zest, and a generous pour of extra-virgin olive oil — no butter, no cream, no animal-derived thickeners of any kind. 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. Because every ingredient here is straightforwardly plant-based and whole, there's no need to scrutinize labels for hidden additives that can sneak into store-bought convenience foods. The result is smooth, creamy, and deeply savory with a clean citrus lift that keeps each bite feeling fresh. A scatter of flat-leaf parsley on top adds color and a herby finish that pulls everything together beautifully. It works as a comforting weeknight side or an elegant addition to a more composed plate.
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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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