Lupin Free Lemon & Olive Oil Celery Root Mash
Celery root doesn't always get the spotlight it deserves, but this silky mash is the kind of dish that quietly steals the show at the dinner table. Celeriac gets boiled alongside whole garlic cloves until completely tender, then mashed with bright lemon juice, lemon zest, and good extra-virgin olive oil for a result that's rich and velvety without any dairy. A pinch of turmeric and ground ginger add just enough warmth to make the flavor feel layered and interesting rather than one-note. The whole thing comes together with pantry staples and a potato masher, so there's no special equipment required. Because every ingredient here is straightforward and whole-food, you don't have to second-guess labels or worry about hidden additives that can sneak into processed alternatives. A scatter of fresh flat-leaf parsley over the top adds a pop of color and a little herby freshness right before serving. It works beautifully as a side for roasted meats or vegetables, and it's the kind of recipe you'll find yourself coming back to again and again.
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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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