Mediterranean Diet Friendly Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow, and this mash is proof of just how silky and satisfying it can get. Bright lemon juice and zest cut right through the richness of the olive oil, while garlic, turmeric, and ginger add a warmth that makes every bite feel a little more interesting than your average side dish. The whole thing comes together with a potato masher and a handful of pantry staples — no butter, no cream, no shortcuts needed. That generous pour of extra-virgin olive oil is doing the heavy lifting here, lending a luscious, velvety texture that feels indulgent without straying from the kind of wholesome, plant-forward cooking this way of eating is built around. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean, herby finish that ties everything together beautifully. It pairs naturally with roasted fish, grilled chicken, or simply a good piece of crusty bread alongside a salad.
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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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