Oats Free Lemon & Olive Oil Celery Root Mash
Celery root doesn't get nearly enough credit, and this silky mash is exactly the kind of dish that changes minds. Celeriac cooks down into something wonderfully creamy and earthy, and here it gets lifted with bright lemon juice, fragrant zest, and a warm undercurrent of turmeric and ginger that makes every bite feel a little unexpected. Extra-virgin olive oil stands in for butter or cream, giving the mash a glossy, luxurious texture without any dairy in sight. For anyone navigating oat sensitivities, this is the kind of comfort food that requires zero label-checking — every ingredient is straightforward and naturally free of grain-based thickeners or hidden fillers. The garlic cloves are boiled right alongside the celeriac, so they mellow into something sweet and almost nutty, folding seamlessly into the finished mash. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that makes it feel genuinely dinner-party worthy. It's the kind of side dish that quietly steals the show.
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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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