Anti Inflammatory Lemon & Olive Oil Root Vegetable Mash
Root vegetables like parsnips, turnips, and sweet potato don't always get the spotlight they deserve, but mashed together they create something genuinely silky and satisfying. The trick here is letting the drained vegetables steam off their excess moisture before mashing, which gives you a creamy, lump-free result instead of something watery and flat. Extra-virgin olive oil is warmed with turmeric and ground ginger before it's folded in, so those two powerhouse spices bloom properly and distribute evenly through every bite. Fresh lemon juice and zest cut through the richness and keep the whole dish tasting bright rather than heavy. Garlic is cooked right alongside the vegetables, so it mellows into something sweet and subtle rather than sharp. This is the kind of side dish that works beautifully alongside roasted proteins or as a cozy bowl on its own, and a final drizzle of olive oil with a scatter of fresh parsley makes it look as good as it tastes.
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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 to taste
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 cloves garlic, peeled and smashed
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place the parsnips, sweet potato, turnips, and smashed garlic cloves in a large pot. Cover with cold water by at least 1 inch and add 1 tsp fine sea 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, about 20–22 minutes.
- 2
Drain the vegetables through a colander, then return them to the warm pot. Let them sit uncovered for 1–2 minutes so residual steam can escape — this prevents a watery mash.
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