BHA & BHT Free Lemon & Olive Oil Root Vegetable Mash
Creamy, golden, and brightened with fresh lemon, this root vegetable mash is the kind of side dish that quietly steals the show at the dinner table. Parsnips, sweet potato, and turnips are simmered together with smashed garlic until completely tender, then mashed with warm olive oil infused with turmeric and ginger — the result is silky, fragrant, and deeply satisfying. The lemon juice and zest cut right through the richness, giving the whole bowl a lift that makes it feel anything but heavy. For anyone avoiding BHA and BHT, packaged convenience foods and store-bought seasoning blends can be a minefield of synthetic preservatives hiding in plain sight. This recipe sidesteps all of that by relying entirely on whole vegetables, extra-virgin olive oil, and fresh aromatics — nothing processed, nothing with a label to scrutinize. Every ingredient here is exactly what it says it is. The spiced olive oil technique is a small but brilliant move: warming the oil before adding the turmeric and ginger blooms the spices and carries their flavor all the way through the mash. Finish with a drizzle of olive oil and a scatter of fresh parsley, and you have something that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!