Hazelnut Free Lemon & Olive Oil Root Vegetable Mash
This golden, fragrant mash is the kind of side dish that quietly steals the show at the table. Parsnips, sweet potato, and turnips come together with a brightness you don't usually expect from a bowl of mashed vegetables — that's the lemon juice and zest doing serious work. A warm pour of olive oil infused with turmeric and ginger ties everything together, giving the mash a silky richness and a gorgeous color without any dairy in sight. Letting the vegetables steam dry before mashing is a small but smart step that keeps the texture creamy rather than watery. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. Finish it with a drizzle of good olive oil and a scatter of fresh parsley, and it looks as impressive as it tastes. It's the kind of recipe 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!