Low FODMAP Turmeric & Ginger Root Vegetable Mash

Total time40 min

Prep time15 min

Cook time25 min

Low FODMAP 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
Parsnip Parsnips Parsnips Prepacked - 16 Oz PRODUCE Organic Parsnip Heart Of The Valley Parsnips
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1 medium sweet potato (about 10 oz), peeled and cut into 1-inch chunks
Ingredient note
A serving of up to about 1/2 cup of sweet potato is low in FODMAPs, and this recipe stays within that amount, making it likely Low FODMAP. If you prefer to always avoid sweet potato, please tap it and change its rating to Red.
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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