Legume Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow, turning from a knobby, earthy bulb into something silky and deeply satisfying. This mash leans into that transformation with bright lemon juice, fragrant zest, and a generous pour of extra-virgin olive oil — no butter, no cream, no beans or legumes of any kind. The garlic cloves are boiled right alongside the celeriac, mellowing into something sweet and mellow that blends seamlessly into the final texture. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average mash without overpowering the clean, citrusy finish. It's naturally free of any legume-based ingredients, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Finish it with a scatter of fresh flat-leaf parsley and you've got a side dish that looks elegant enough for a dinner party but comes together with minimal fuss. Serve it alongside roasted meats, grilled fish, or anything that could use a creamy, flavor-forward base to round out the plate.
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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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