Anti Inflammatory Garlic-Herb Root Vegetable Mash
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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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