Rice Free Lemon & Olive Oil Celery Root Mash
Celery root might not be the first vegetable you reach for, but once you taste it mashed with bright lemon and good olive oil, it earns a permanent spot in your rotation. The celeriac gets boiled alongside whole garlic cloves until completely tender, so both mellow and sweeten before they're mashed together into something silky and deeply savory. A hit of lemon juice and zest keeps things lively, while turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average mash. The whole thing comes together with a potato masher or food mill — no cream, no butter, no grains of any kind — just clean, bold flavors from ingredients you can actually pronounce. It's a naturally satisfying alternative to starchy sides that often sneak in rice flour or hidden grain-based thickeners, so you can serve it without second-guessing the ingredient list. Finish with a scatter of fresh parsley if you have it on hand, and watch it disappear from the table faster than you'd expect.
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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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