MSG Free Lemon & Olive Oil Root Vegetable Mash
This vibrant root vegetable mash is the kind of comfort food that feels both grounding and a little unexpected. Parsnips, sweet potato, and turnips come together in a silky, golden bowl that's brightened with fresh lemon juice, lemon zest, and a warm hit of turmeric and ginger. Every single ingredient here is whole and straightforward — no flavor packets, no seasoning blends with hidden additives, just real food doing all the heavy lifting. The technique of letting the drained vegetables steam off excess moisture before mashing is a small but brilliant step that keeps the texture luxuriously creamy rather than watery. Garlic is cooked right into the pot with the vegetables, so its flavor mellows and weaves through every bite without any processed shortcuts. A final drizzle of extra-virgin olive oil and a scatter of fresh parsley make it look as good as it tastes. It's an easy, crowd-pleasing side that proves clean, additive-free cooking never has to be boring.
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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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