Low Iodine Lemon & Olive Oil Celery Root Mash
Celery root might not be the first thing you reach for at the market, but once you taste it mashed with bright lemon and good olive oil, it earns a permanent spot in your rotation. The texture is silky and satisfying — closer to a luxurious potato mash than anything you'd expect from a knobby root vegetable. What makes this dish such a smart choice for anyone navigating iodine restrictions is that every single ingredient is naturally free of the usual culprits: no dairy, no seafood, no iodized salt required. The warm notes of turmeric and ginger give it a gentle depth that keeps it from feeling plain, while the lemon zest lifts the whole thing with a little brightness. Boiling the celeriac with whole garlic cloves is a quiet genius move — the garlic softens right alongside it and gets mashed in, adding a mellow, savory backbone without any extra steps. A scatter of fresh parsley at the end makes it look as good as it tastes. This one works beautifully as a side for roasted proteins or as a comforting bowl all on its own.
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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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