Mushroom Free Lemon & Olive Oil Root Vegetable Mash
Root vegetables get a serious glow-up here — parsnips, sweet potato, and turnips are boiled until silky, then mashed with warm spiced olive oil, bright lemon juice, and a hit of zest that makes the whole bowl sing. The trick of letting the drained vegetables steam off for a minute or two before mashing is a small step that makes a big difference, keeping the texture luxuriously creamy rather than watery. Ground turmeric and ginger bloomed in the olive oil add a gentle warmth and a gorgeous golden hue that looks stunning on the table. Garlic is cooked right alongside the vegetables, so it mellows into something sweet and subtle rather than sharp. This is the kind of side dish that works just as well at a weeknight dinner as it does on a holiday spread, and it comes together with nothing more than a pot, a masher, and a handful of pantry staples. Every single ingredient is straightforward and easy to source, with no hidden extras to second-guess — just clean, vibrant flavors from start to finish.
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!