Turkey 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 any table. Celeriac has a subtle, earthy flavor that sits somewhere between parsnip and potato, and when it's boiled until tender and mashed with bright lemon juice, fragrant zest, and good olive oil, it becomes something genuinely special. The garlic cloves cook right alongside the celery root, mellowing into something sweet and almost buttery before getting mashed in for depth. A pinch of turmeric and ground ginger add just enough warmth to make the whole bowl feel a little unexpected without being overpowering. This is a completely plant-based, naturally dairy-free side that never relies on cream or butter to feel rich and satisfying — the olive oil does all the heavy lifting. A scatter of fresh parsley at the end keeps it looking vibrant and fresh. Whether you're building a full spread or just want a comforting, elegant side on a weeknight, this mash delivers every single time.
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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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