Pescatarian Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely once it hits boiling water — and this mash is proof. The celeriac cooks down until fork-tender alongside whole garlic cloves, then gets mashed with bright lemon juice, fragrant zest, and a generous pour of extra-virgin olive oil for a result that's silky, rich, and deeply savory. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel far more interesting than your average mash. It's completely plant-forward with no meat or animal products beyond what naturally fits a pescatarian table, so it works beautifully as a side to grilled fish or a hearty seafood stew. The technique is straightforward — boil, drain, steam off the excess moisture, then mash — but that small step of letting the celery root sit uncovered makes a real difference in the final texture. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean herby finish. This is 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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