Gut Friendly Lemon & Olive Oil Root Vegetable Mash
Root vegetables like parsnips, turnips, and sweet potato are naturally gentle on digestion, and combining them in a single mash makes for a deeply comforting dish that's as nourishing as it is satisfying. The garlic is simmered right alongside the vegetables, which softens its bite and makes it far easier on a sensitive stomach than raw garlic would be. A clever trick here — letting the drained vegetables steam off their excess moisture before mashing — means you get a silky, creamy texture without any wateriness diluting the flavor. Extra-virgin olive oil warmed with turmeric and ginger brings a subtle warmth and anti-inflammatory depth that feels genuinely restorative. Fresh lemon juice and zest lift the whole bowl with brightness, keeping it from feeling heavy despite how rich and velvety the mash turns out. A scatter of fresh parsley at the end adds color and a clean herbal finish. This is the kind of side dish that earns a permanent spot in your weeknight rotation.
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!