Vegetarian 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 dinner table. Celeriac gets boiled alongside whole garlic cloves until completely tender, then mashed with bright lemon juice, fragrant zest, and a generous pour of extra-virgin olive oil — no butter or cream needed to get that luxuriously smooth texture. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole bowl feel a little more interesting than your average mash. The result is earthy, citrusy, and deeply savory all at once. It comes together with straightforward pantry staples and a handful of fresh ingredients, making it an approachable but genuinely impressive side. A scatter of fresh flat-leaf parsley over the top adds a pop of color and a clean herbal finish that ties everything together beautifully.
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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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