Walnut Free Lemon & Olive Oil Celery Root Mash
Celery root might be the most underrated vegetable in the produce aisle, and this silky mash is proof it deserves a permanent spot on your table. Boiled until completely tender alongside whole garlic cloves, then beaten with bright lemon juice, fragrant zest, and good extra-virgin olive oil, it comes together into something genuinely luxurious. A pinch of turmeric gives the mash a warm golden hue, while ground ginger adds just enough subtle heat to keep things interesting. The whole dish is built from clean, straightforward pantry staples — no nuts, no dairy, no hidden surprises — so what you see in the ingredient list is exactly what ends up in the bowl. A scatter of fresh flat-leaf parsley over the top pulls everything together with a pop of color and freshness. It works beautifully as a side for roasted meats or fish, but honestly it holds its own as the star of a lighter vegetarian plate too.
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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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