Honey Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow — and this mash is proof. Once boiled until fork-tender alongside whole garlic cloves, the celeriac becomes silky and mild, ready to soak up bright lemon juice, fragrant zest, and a generous pour of extra-virgin olive oil. 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. Every single ingredient here is naturally free of any sweeteners, so there's no need to scrutinize labels or swap anything out — it just works as written. The result is creamy, tangy, and deeply savory, with optional fresh parsley adding a pop of color right before serving. It's the kind of side dish that surprises people who've never cooked with celeriac before, and it pairs beautifully with just about anything on 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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