High Fructose Corn Syrup 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. 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 butter or cream. A pinch of turmeric and ground ginger add warmth and a gorgeous golden hue that makes the whole bowl look as good as it tastes. For anyone navigating sweetener-heavy processed foods, this recipe is a breath of fresh air — every single ingredient is whole and straightforward, with zero room for hidden additives to sneak in. Store-bought mashed sides and flavored purees are notorious for containing sweetened sauces or seasoning blends you'd never expect, so making this from scratch puts you fully in control. A finishing scatter of fresh flat-leaf parsley ties it all together with a pop of color and herby freshness. Serve it alongside roasted meats, grilled fish, or anything that could use a bright, velvety base to lean on.
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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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