Rice Free Lemon & Olive Oil Root Vegetable Mash
Root vegetables don't get nearly enough credit, and this silky mash is here to change that. Parsnips, sweet potato, and turnips are boiled until completely tender, then brought together with warm spiced olive oil, bright lemon juice, and a hit of zest that makes the whole bowl feel alive. 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 — no watery, sad mash here. Turmeric and ginger bloomed in olive oil give it a gorgeous golden color and a warmth that pairs beautifully with the natural sweetness of the root vegetables. A final drizzle of good olive oil and a scatter of fresh parsley make it look as impressive as it tastes. This is the kind of side dish that earns compliments at the table without requiring much effort in the kitchen — and it's naturally free of grains, so it fits seamlessly into a wide range of eating styles without any substitutions needed.
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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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