Low FODMAP 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
Ingredient noteA serving of up to about 1/2 cup of sweet potato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid sweet potato, please tap it and change its rating to Red.
- 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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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