Soy Free Lemon & Olive Oil Celery Root Mash
Celery root doesn't get nearly enough credit, and this silky mash is exactly the kind of dish that changes minds. Celeriac cooks down into something wonderfully creamy and mild, and here it gets lifted by bright lemon juice, fragrant zest, and a generous pour of good olive oil. The garlic cloves simmer right alongside the celery root, mellowing into something soft and sweet that blends seamlessly into the final mash. A pinch of turmeric and ginger add just enough warmth and color to make this feel special without overwhelming the clean, fresh flavors. Because every ingredient here is whole and straightforward — no packaged sauces, no processed shortcuts — you never have to second-guess what's in the bowl. A scatter of fresh parsley at the end adds a pop of green and a little herby brightness that ties it all together. This is the kind of effortless, crowd-pleasing side that earns a permanent spot in your rotation.
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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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