Seeds 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 dish that quietly steals the show at the table. Celeriac has a gentle, earthy flavor that takes beautifully to bright lemon juice, fragrant zest, and good olive oil — the result is something luxuriously creamy without a drop of butter or cream in sight. A pinch of turmeric and ground ginger add just enough warmth to make every bite feel a little more interesting than your average mash. Because every ingredient here is whole and straightforward — root vegetables, citrus, aromatics, fresh herbs — there's nothing hidden to worry about for anyone avoiding seeds. Boiling the celeriac alongside whole garlic cloves is a smart move that mellows the garlic into something sweet and mellow, folding seamlessly into the final texture. A quick steam-off before mashing keeps things fluffy rather than watery, which makes all the difference. Finish it with a scatter of fresh parsley and it's as pretty as it is satisfying.
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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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