Pistachio 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 subtle, earthy flavor that sits somewhere between parsley and a mild turnip, and when it's boiled until completely tender and mashed with good olive oil, lemon juice, and zest, it turns luxuriously smooth and bright. The garlic cloves cook right alongside the celery root, mellowing into something sweet and gentle that blends seamlessly into every bite. A pinch of turmeric and ground ginger add just enough warmth and color to make this feel a little more special than your average mash. Because the whole dish is built from whole vegetables, citrus, and pantry spices, there's no need to scan labels or worry about cross-contact from shared processing facilities — every ingredient here is exactly what it says it is. A scatter of fresh flat-leaf parsley at the end adds a pop of green and a little herbal freshness that ties everything together beautifully. Serve it alongside roasted chicken, grilled fish, or a hearty stew and watch it disappear.
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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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