Vegan Lemon & Olive Oil Root Vegetable Mash
This mash is the kind of comfort food that earns a permanent spot in your weeknight rotation — earthy parsnips, sweet potato, and turnips come together in a bowl that's silky, vibrant, and genuinely satisfying. The trick to keeping it creamy without any butter or cream is the spiced olive oil: warming it gently with turmeric and ginger before folding it into the vegetables infuses every bite with a subtle, aromatic depth. Bright lemon juice and zest cut through the richness and lift the whole thing in a way that makes it taste far more complex than the ingredient list suggests. Letting the drained vegetables steam off for a minute or two before mashing is a small step that makes a real difference, keeping the texture fluffy rather than gluey. A final drizzle of good olive oil and a scatter of fresh parsley turn a humble side dish into something that looks as good as it tastes. It pairs beautifully with roasted chickpeas, grilled vegetables, or really anything that needs a cozy, golden base to lean on.
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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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