Paleo Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that completely transforms when you cook it down and mash it — creamy, subtly earthy, and nothing like what you'd expect from a knobby root. This version leans into bright, clean flavors with fresh lemon juice, lemon zest, and good extra-virgin olive oil doing all the heavy lifting instead of butter or cream. The garlic is boiled right alongside the celeriac, so it mellows into something soft and sweet that blends seamlessly into every bite. A pinch of turmeric and ginger add just enough warmth to make the whole bowl feel a little more interesting without overpowering the natural flavor of the root. It's the kind of side dish that works beautifully next to roasted meats or grilled fish, and it holds up well on a dinner table that needs to accommodate grain-free and dairy-free eaters without anyone feeling like they're missing out. Finish it with a scatter of fresh parsley and you've got something that looks as good as it tastes.
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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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