Cashew Free Lemon & Olive Oil Root Vegetable Mash
This vibrant root vegetable mash is the kind of side dish that quietly steals the show — creamy, warmly spiced, and brightened with a generous hit of fresh lemon. Parsnips, sweet potato, and turnips come together in a way that's earthy and naturally sweet, while turmeric and ginger give the whole thing a golden glow and a gentle depth of flavor. The trick of letting the drained vegetables steam off excess moisture before mashing is a small step that makes a big difference, keeping the texture luxuriously smooth rather than watery. A drizzle of good extra-virgin olive oil ties everything together in place of butter or cream, so the richness here is entirely plant-based and completely free from tree nut concerns — no swaps needed, no ingredients to second-guess. Garlic simmers right alongside the vegetables and gets mashed in, adding a mellow, savory backbone without any extra effort. Finished with lemon zest and fresh parsley, this is the kind of dish that looks and tastes like you put in far more work than you actually did.
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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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