Low Iodine Turmeric & Ginger Root Vegetable Mash
Total time40 min
Prep time15 min
Cook time25 min
5.0(17)
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Learn more āIngredients
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - Ā½ 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 18ā22 minutes. Drain through a colander and return the vegetables to the pot.
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