Tree Nut 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 earthy, and here it gets brightened up with fresh lemon juice, lemon zest, and a generous pour of extra-virgin olive oil. The garlic cloves simmer right alongside the celery root, so by the time everything gets mashed together, the flavor is mellow and deeply savory rather than sharp. A pinch of turmeric and ground ginger add just enough warmth to make this feel a little unexpected — in the best way. The whole thing comes together with a potato masher and a taste-and-adjust moment, which means you're fully in control of the final result. It's a naturally rich, plant-forward side that relies entirely on whole, straightforward ingredients, so there's no need to scan labels or worry about hidden nut-based additives sneaking in. 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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