Interstitial Cystitis Friendly 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
Ingredient noteTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteGround ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/16 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
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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