Lactose Free Lemon & Olive Oil Celery Root Mash
Celery root might not be the flashiest vegetable in the produce aisle, but once it's mashed with bright lemon and good olive oil, it becomes something genuinely craveable — silky, aromatic, and a little unexpected. The whole thing comes together without a drop of butter or cream, so if dairy is off the table, you're not sacrificing any of the richness you'd expect from a great mash. Olive oil does the heavy lifting here, giving the finished dish a smooth, velvety texture that feels indulgent without any of the usual dairy-based shortcuts. Garlic is cooked right alongside the celery root, so it mellows into something sweet and nutty rather than sharp, and the turmeric and ginger add a warm, earthy depth that makes this feel far more complex than the ingredient list suggests. A squeeze of fresh lemon juice and a hit of zest keep everything bright and balanced, cutting through the richness just enough. It's the kind of side dish that surprises people — they can't quite place what they're eating, but they definitely want more of it.
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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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