Gluten Free Lemon & Olive Oil Root Vegetable Mash
Root vegetables like parsnips, sweet potato, and turnips don't get nearly enough credit, but this mash brings out the best in all three — creamy, warming, and layered with flavor. The trick is letting the drained vegetables steam off excess moisture before mashing, which gives you a silky texture instead of something watery and flat. Spiced olive oil infused with turmeric and ground ginger gets poured right over the hot vegetables, so every bite carries that golden warmth. A hit of fresh lemon juice and zest cuts through the richness and keeps things bright, while a final drizzle of extra-virgin olive oil makes it feel genuinely luxurious. Every single ingredient here is naturally free from gluten, so there's no need to swap anything out or second-guess a label — it just works as written. Scatter some fresh parsley on top and this goes from weeknight side dish to something you'd proudly set on a dinner party table.
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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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