Paraben 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 by bright lemon juice, fragrant zest, and a generous pour of extra-virgin olive oil in place of any dairy. The garlic cloves simmer right alongside the celery root, mellowing into something sweet and subtle that weaves through every bite. A pinch of turmeric and ground ginger add just enough warmth to make the whole bowl feel a little unexpected without being fussy. For anyone navigating preservative sensitivities, this recipe is refreshingly straightforward — every ingredient is whole, fresh, and easy to verify at a glance. A scatter of flat-leaf parsley at the end brings a pop of color and a clean, herby finish that makes it feel genuinely dinner-party worthy. It works beautifully as a side for roasted vegetables or anything that benefits from something rich and velvety underneath.
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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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