Wheat Free Lemon & Olive Oil Root Vegetable Mash
Root vegetables don't always get the spotlight they deserve, but parsnips, sweet potato, and turnips come together here in a mash that's genuinely silky, bright, and full of character. The trick is letting the drained vegetables steam off their excess moisture before mashing — a small step that makes a huge difference between a fluffy, creamy result and a watery disappointment. Spiced olive oil infused with turmeric and ginger gets poured right over the hot vegetables, so every bite carries that warm, golden depth without any heaviness. A generous hit of fresh lemon juice and zest keeps the whole thing lively and prevents it from tasting starchy or flat. Because the recipe relies entirely on whole vegetables, olive oil, and pantry spices, there's no need to swap or substitute a single thing — it's naturally free of wheat and gluten without any compromise in texture or flavor. A final drizzle of olive oil and a scatter of fresh parsley make it look as good as it tastes, whether you're serving it alongside a roast or eating it straight from the bowl.
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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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