Nightshade Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely once it's cooked and mashed — silky, subtly sweet, and earthy in the best possible way. This version gets brightness from fresh lemon juice and zest, richness from good olive oil, and a gentle warmth from turmeric and ginger that makes the whole bowl feel intentional and alive. For anyone navigating a nightshade-free lifestyle, finding a satisfying mash without potatoes or tomatoes can feel limiting, but celeriac steps in beautifully and holds its own without any substitution apologies. The garlic cloves are boiled right alongside the celery root, so they mellow into something almost buttery by the time everything gets mashed together. There are no cream-based shortcuts here — just clean, whole ingredients that let the lemon and olive oil do the heavy lifting. A scatter of fresh parsley at the end adds a pop of color and a little herbal freshness if you want it. This is the kind of side dish that surprises people at the table and quietly becomes a regular in the rotation.
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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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