AIP Friendly Garlic-Herb Root Vegetable Mash
This hearty mash brings together parsnips, sweet potato, and turnips into something genuinely comforting — earthy, creamy, and fragrant with garlic, thyme, and rosemary. Full-fat coconut milk stands in beautifully for dairy, giving the finished dish a rich, velvety texture that feels indulgent without straying from what this way of eating requires. A quick bloom of minced garlic and fresh herbs in olive oil gets folded in at the end, so every bite carries that savory, aromatic depth. Ground turmeric and ginger add a gentle warmth that rounds out the root vegetables without overpowering them. The method is straightforward — boil, drain, mash, fold — and the whole thing comes together in well under an hour for four servings. It works as a satisfying main alongside a simple protein or as a showstopping side that no one at the table will guess is anything other than pure comfort food.
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Learn more →Ingredients
4 servings
- 2 medium parsnips (about 12 oz total), peeled and cut into 1-inch chunks
- 1 medium sweet potato (about 10 oz), peeled and cut into 1-inch chunks
- 2 medium turnips (about 10 oz total), peeled and cut into 1-inch chunks
- 1 tsp fine sea salt, plus more for the cooking water
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ cup full-fat coconut milk
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the parsnip, sweet potato, and turnip chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until all the vegetables are completely tender and a fork slides through without resistance, 18–22 minutes.
- 2
While the vegetables cook, heat 1 tbsp of the olive oil in a small skillet over medium-low heat. Add the garlic, thyme, and rosemary and cook, stirring frequently, until the garlic is softened and fragrant but not browned, about 2 minutes. Watch closely — minced garlic can color quickly. Remove from heat.
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