Vegan Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow, and this mash is proof. Boiled until fork-tender alongside whole garlic cloves, then beaten together with bright lemon juice, fragrant zest, and a generous pour of extra-virgin olive oil, it comes out silky, rich, and deeply savory. A pinch of turmeric and ground ginger add just enough warmth to make this feel like more than a simple side dish. The whole thing is built entirely from plants — no butter, no cream, no swaps needed — so it delivers that luxurious, spoonable texture without any dairy in sight. It pairs beautifully with roasted vegetables or hearty grain dishes, and a scatter of fresh flat-leaf parsley at the end keeps it looking as good as it tastes. If you've been sleeping on celeriac, this is the recipe that will finally change your mind.
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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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