Macadamia 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 converts skeptics on the first bite. Cooked down until completely tender alongside whole garlic cloves, the celeriac takes on a creamy, almost buttery texture that feels indulgent without any dairy in sight. A generous pour of extra-virgin olive oil brings richness, while fresh lemon juice and zest cut right through it with a bright, clean finish. Ground turmeric and ginger add a subtle warmth that makes the whole bowl feel a little more interesting than your average mash. It's a naturally nut-free preparation from start to finish — no swaps needed, no label-checking required, just straightforward whole ingredients doing all the work. Finish it with a scatter of fresh parsley and you've got a side dish that looks as good as it tastes.
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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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