Nutmeg Free Lemon & Olive Oil Celery Root Mash
Celery root doesn't get nearly enough credit, and this bright, velvety mash is exactly the kind of dish that changes minds. Boiled until completely tender alongside whole garlic cloves, the celeriac becomes silky and mild, ready to soak up a generous pour of extra-virgin olive oil and a sharp hit of fresh lemon juice and zest. Ground turmeric and ginger bring warmth and a gorgeous golden hue without leaning on the spice that shows up uninvited in so many classic mash recipes. The result is creamy, aromatic, and deeply satisfying — everything you want from a comfort side dish, with a flavor profile that feels genuinely fresh. A scatter of flat-leaf parsley at the end adds a pop of color and a herby finish that ties it all together beautifully. It pairs well with roasted meats, grilled fish, or honestly just a good piece of crusty bread.
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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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