Pregnancy Friendly Lemon & Olive Oil Celery Root Mash
Celery root doesn't get nearly enough credit, and this silky mash is proof that it deserves a permanent spot in your rotation. Celeriac cooks down into something wonderfully creamy, and when you fold in bright lemon juice, fragrant zest, and good extra-virgin olive oil, the result is rich without feeling heavy. The garlic cloves simmer right alongside the celery root, mellowing into something sweet and subtle rather than sharp — a smart move when strong flavors can feel overwhelming during pregnancy. Turmeric and ginger add a gentle warmth that also happens to be soothing for an unsettled stomach, and the whole dish comes together with simple, whole ingredients you can feel confident about. There's no cream or butter here, so it's naturally lighter while still delivering that satisfying, velvety texture you want from a good mash. A handful of fresh parsley scattered over the top keeps things bright and adds a pop of color to the bowl. It's the kind of nourishing, feel-good comfort food that works just as well as a weeknight side as it does on a more celebratory table.
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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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