MSG 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 side dish that quietly steals the show at the table. Celeriac has a gentle, earthy flavor that sits somewhere between potato and parsley root, and when it's boiled until completely tender and mashed with good olive oil, it turns luxuriously smooth and creamy. The bright hit of fresh lemon juice and zest lifts the whole thing, while garlic cooked right alongside the celery root melts into the mash for a mellow, savory depth. A pinch of turmeric and ginger add just enough warmth to make it feel a little unexpected without overpowering the dish. Every single ingredient here is whole and straightforward — no seasoning packets, no bouillon cubes, no hidden additives to second-guess — which makes it a genuinely clean and satisfying option when you're cooking without monosodium glutamate. Finish it with a scatter of fresh flat-leaf parsley if you have it on hand, and you've got a beautiful, golden-hued bowl that works alongside roasted meats, fish, or really anything that needs a comforting base.
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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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