AIP Friendly Turmeric & Ginger Root Vegetable Mash
This golden, velvety mash is pure comfort food — sweet potato, parsnips, and carrots boiled until tender, then whipped together with warm coconut milk, coconut oil, fresh ginger, and ground turmeric into something that feels genuinely indulgent. The color alone is stunning, and the fragrance when that coconut milk mixture hits the heat is enough to bring everyone into the kitchen. Following the autoimmune protocol means navigating a long list of off-limits ingredients, and mashed sides are often the first casualty — butter, cream, and nightshade-based seasonings are out. This recipe sidesteps all of that without any compromise in richness or flavor. Full-fat coconut milk does the heavy lifting, giving the mash a creamy, spoonable texture that rivals anything you'd make the traditional way. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors from feeling flat. It serves four and works beautifully as a weeknight side or a make-ahead dish that reheats without losing its silky consistency.
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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 carrots (about 6 oz total), peeled and cut into 1-inch chunks
- 1 tsp fine sea salt, plus more to taste
- ½ cup full-fat coconut milk
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Place the parsnips, sweet potato, and carrots in a large pot and cover with cold water by at least 1 inch. Add 1 tsp fine sea salt and bring to a boil over high heat.
- 2
Reduce the heat to a steady simmer and cook until all the vegetables are completely tender and a fork slides through the thickest piece with no resistance, about 18–22 minutes. Drain through a colander and return the vegetables to the pot.
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