Pecan Free Lemon & Olive Oil Celery Root Mash
Celery root doesn't get nearly enough love, but this silky mash might just change that. Celeriac cooks down into something wonderfully creamy and earthy, and here it gets brightened up with fresh lemon juice, lemon zest, and a hit of garlic that mellows beautifully during the boil. A drizzle of good extra-virgin olive oil pulls everything together in place of butter or cream, giving the mash a luxurious texture that feels indulgent without being heavy. The turmeric and ginger add just enough warmth and color to make this feel special rather than simple. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-reading anxiety or substitution gymnastics required. A scatter of fresh flat-leaf parsley on top makes it look as good as it tastes. Serve it alongside roasted chicken, grilled fish, or honestly just eat it by the spoonful 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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