Mushroom Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely once it hits boiling water — and this mash is proof. The celeriac gets cooked down until fork-tender alongside whole garlic cloves, then everything gets mashed together with bright lemon juice, lemon zest, and a generous pour of extra-virgin olive oil for a result that's silky, savory, and a little citrusy. A pinch of turmeric and ground ginger give it a subtle warmth that makes the whole bowl feel a little more interesting than your average mash. Because every single ingredient here is a whole, straightforward pantry staple, there's no need to scan labels or worry about hidden fungi lurking in a pre-made sauce or seasoning blend. It's naturally dairy-free too, so the olive oil does all the heavy lifting in the creaminess department — and it absolutely delivers. Finish it with a scatter of fresh parsley if you have it on hand, and you've got a side dish that looks and tastes like you put in way more effort than you actually did.
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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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