Yeast Free Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked — and this mash is proof. Boiled until silky-tender alongside whole garlic cloves, then beaten together with bright lemon juice, fragrant zest, and good extra-virgin olive oil, it comes out luxuriously smooth and deeply savory. A pinch of turmeric and ground ginger add just enough warmth to make every bite feel a little unexpected. Because the whole dish relies on fresh vegetables, citrus, and pantry spices, there's nothing here that could sneak in unwanted fermented or leavened ingredients — it's naturally clean and straightforward. Mashed potato lovers who need to sidestep yeast-containing condiments and additives will find this an easy, satisfying swap that doesn't feel like a compromise at all. Finish it with a scatter of fresh parsley and it's elegant enough for a dinner party but simple enough for a Tuesday night.
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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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