You can blame my mother.
It is because of her that I can’t help but enjoy things like turnips and parsnips.
Actually, don’t blame her, thank her instead. This one is a gooder.
It doesn’t look like much. Three humble root vegetables – carrots, parsnips and turnips – cooked and mashed with some tasty things.
- 2 small turnips, peeled and diced
- 3 carrots, peeled and chopped
- 4 parsnips, peeled and chopped
- Water, to cover
- 1 tablespoon coconut oil
- 1 teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 teaspoon garam masala
- ⅛ teaspoon kosher salt
- ⅛ teaspoon fresh ground pepper
- Place chopped vegetables in a large saucepan and cover with water.
- Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, until vegetables are fork tender. Drain water.
- Add coconut oil and seasonings. Mash until chunky, don't mash it to a puree.
- Serve hot.
The coconut oil does impart a subtle-but-definitely-there coconut flavor to this dish. If you’re not a fan of coconut oil and would prefer to use vegan margarine you can definitely do that. Just expect the flavor to change. You can also use olive oil, but I’d suggest using slightly less.
I think a pinch of nutmeg and/or cinnamon might be tasty in this too. I know the garama masala generally has cinnamon in it but I think a bit more, plus nutmeg, would make this a great festive dish that would be ideal in any season – but especially nice in the cooler spring months (especially this year!) or in autumn.