Peanut Free Lemon & Olive Oil Celery Root Mash
Celery root doesn't always get the spotlight it deserves, but this silky mash is the kind of side dish that quietly steals the show at the dinner table. Celeriac has a mild, slightly nutty flavor that takes beautifully to bright lemon juice, fragrant zest, and a generous pour of extra-virgin olive oil — no butter or cream needed. Garlic cloves are simmered right alongside the celery root, so by the time everything gets mashed together, the flavor is deep and mellow rather than sharp. A pinch of turmeric and ground ginger add just enough warmth to make this feel a little unexpected without overwhelming the dish. Because every ingredient here is a whole, recognizable food, there's no need to scan labels or worry about hidden additives or shared-facility warnings. Finish it with a scatter of fresh flat-leaf parsley and you've got something that looks as good as it tastes. It works beautifully alongside roasted meats, grilled fish, or honestly just eaten straight from the bowl.
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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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