Seed Oil Free Lemon & Olive Oil Celery Root Mash
Celery root might be the most underrated vegetable in the produce aisle, and this silky mash is exactly the kind of dish that converts skeptics on the first bite. It's creamy and bright, with warm notes of turmeric and ginger layered beneath a clean hit of lemon — comfort food that somehow also feels light and fresh. Extra-virgin olive oil does all the heavy lifting here, giving the mash a rich, velvety texture without a drop of canola, soybean, or any other industrially processed oil. That's genuinely hard to find in a creamy side dish, where butter alternatives and vegetable oil blends tend to sneak in. Garlic is cooked right alongside the celeriac, so it mellows into something sweet and almost nutty by the time everything gets mashed together. A handful of fresh parsley at the end adds a little color and a pop of herby freshness that ties the whole bowl together. It's the kind of side that pairs beautifully with roasted meats or a simple weeknight protein and will absolutely steal the spotlight from whatever else is 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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