Gelatin Free Lemon & Olive Oil Root Vegetable Mash
This vibrant root vegetable mash is the kind of side dish that quietly steals the show — creamy, golden, and bright with fresh lemon and warm spice. Parsnips, sweet potato, and turnips are boiled until completely tender, then mashed with a generous pour of olive oil infused with turmeric and ginger, creating a silky texture that feels indulgent without any dairy. A squeeze of fresh lemon juice and a hit of zest lift the whole thing, cutting through the earthiness in the best possible way. Because every ingredient here is a whole, unprocessed food, there's no need to scrutinize labels or worry about hidden additives that can sneak into store-bought convenience foods. The trick of letting the drained vegetables steam dry for a minute or two before mashing is a small step that makes a real difference, keeping the mash fluffy rather than watery. Finished with a drizzle of extra olive oil and a scatter of fresh parsley, it's as beautiful on the table as it is satisfying on the plate.
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!