Brazil Nut Free Lemon & Olive Oil Root Vegetable Mash
Root vegetables don't always get the credit they deserve, but this vibrant mash is here to change that. Parsnips, sweet potato, and turnips are simmered until completely tender, then brought to life with spiced olive oil, bright lemon juice, and a hit of zest that makes the whole bowl sing. The trick of letting the drained vegetables steam off for a minute or two before mashing is a small step that makes a big difference — no watery, flat mash here, just something silky and satisfying. Turmeric and ground ginger bloom in warm olive oil before being folded in, giving the dish a golden color and a gentle warmth that feels cozy without being heavy. Every single ingredient in this recipe is naturally free from tree nut concerns, so there's no label-reading stress or substitution gymnastics required. A final drizzle of good olive oil and a scatter of fresh parsley make it look as good as it tastes. Serve it alongside a roast, pile it under braised greens, or honestly just eat it straight from the bowl — it holds up beautifully either way.
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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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