Xanthan Gum 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 serious moment in the spotlight. Boiled until completely tender alongside whole garlic cloves, then mashed with bright lemon juice, fragrant zest, and good extra-virgin olive oil, it comes together into something genuinely luxurious. The turmeric and ginger add a warm, subtle depth that makes this feel far more interesting than your average side dish. Because the creaminess here comes entirely from olive oil and the starchy vegetable itself, there are no gums, stabilizers, or thickeners needed — just real ingredients doing exactly what they're supposed to do. That makes it a reliable choice for anyone navigating ingredient lists on packaged foods or avoiding common additives found in processed mashes and store-bought alternatives. A finishing scatter of fresh flat-leaf parsley lifts the whole bowl with a pop of color and freshness. Serve it alongside roasted meats, grilled fish, or honestly just eat it warm with a spoon — no judgment here.
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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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