Anti Inflammatory Turmeric & Ginger Root Vegetable Mash

Total time40 min

Prep time15 min

Cook time25 min

Anti Inflammatory Turmeric & Ginger Root Vegetable Mash

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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
Thai Kitchen Coconut Milk Unsweetened Blue Dragon Unsweetened Coconut Milk 13.5 fl oz Embe Organic Dairy-Free & Gluten-Free Coconut Milk Natural Value Coconut Milk 13.5 oz MW Polar Premium Organic Coconut Milk 13.5 fl oz
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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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