Rye Free Lemon & Olive Oil Root Vegetable Mash

Total time40 min

Prep time15 min

Cook time25 min

Rye Free Lemon & Olive Oil Root Vegetable Mash

Root vegetables don't always get the credit they deserve, but this golden, fragrant mash is the kind of dish that changes minds fast. Parsnips, sweet potato, and turnips are simmered until completely tender, then brought to life with 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 dry for a minute or two before mashing is a small step that makes a big difference — no watery, flat results here. Turmeric and ginger warm the flavor without overpowering it, and a final drizzle of good olive oil gives the finished mash a silky, almost luxurious texture. Every single ingredient is naturally free from rye and grain-based additives, so there's no label-checking or substitution stress involved — just clean, whole-food cooking from start to finish. It works beautifully as a cozy weeknight side alongside roasted chicken or a simple piece of fish, but honestly it's satisfying enough to eat on its own with a thick slice of rye-free bread.

About Fig

Fig 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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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!