Pork 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 genuinely surprises people at the table. Celeriac has a subtle, earthy flavor that mellows beautifully when boiled with whole garlic cloves, and the result is a velvety base that soaks up every bit of bright lemon and fruity olive oil you add to it. A pinch of turmeric and ground ginger give the mash a gentle warmth and a gorgeous golden hue without overpowering the delicate vegetable. Everything in this recipe is straightforward pantry-and-produce territory — no dairy, no meat, no hidden ingredients to second-guess — so it fits naturally into a wide range of dietary needs without any substitutions required. Fresh parsley scattered on top adds a pop of color and a clean, herby finish that makes it feel just a little fancy. Serve it alongside roasted vegetables, grilled fish, or really anything that could use a creamy, flavor-packed companion on the plate.
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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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