Gut Friendly Lemon & Olive Oil Celery Root Mash
Celery root might not be the flashiest vegetable in the produce aisle, but once it's mashed into something this silky and bright, it earns a permanent spot in your rotation. Simmered until completely tender alongside whole garlic cloves, it takes on a mellow, earthy sweetness that pairs beautifully with a generous hit of lemon juice and zest. Extra-virgin olive oil brings everything together into a luxuriously creamy texture — no butter, no cream, no dairy of any kind — which makes this naturally easy on the digestive system. The turmeric and ginger aren't just there for color; both are well-regarded for their soothing properties, making this mash a genuinely thoughtful choice when you're cooking with your gut in mind. A finishing scatter of fresh parsley adds a pop of green and a little herbal lift that makes the whole bowl feel restaurant-worthy. It works as a comforting side alongside roasted proteins or simply on its own with a drizzle of extra olive oil and good crusty bread.
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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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