Gluten Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow, turning silky and almost buttery without a drop of dairy in sight. This mash leans into that natural creaminess with a generous pour of extra-virgin olive oil, bright lemon juice and zest, and a warm undercurrent of turmeric and ginger that makes every bite feel a little more interesting than your average side dish. The garlic cloves are boiled right alongside the celeriac, so they mellow and sweeten as they cook, folding seamlessly into the final mash without any sharpness. For anyone navigating a gluten-free table, this dish is naturally in the clear — no swaps needed, no label-checking required, just whole, simple ingredients doing exactly what they should. It pairs beautifully with roasted meats, grilled fish, or honestly just a good piece of crusty gluten-free bread to scoop it up with. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a little herby freshness that pulls the whole bowl together.
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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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