Instant Pot Mashed Parsnips is the winter comfort food of your dreams. Delicious parsnips that are steamed in the pressure cooker to keep their amazing flavour, mashed with butter, seasoned with chives and served warm.
Parsnips? Well I am there. I am there with bells on. If there is one flavour of winter that I love, then it is parsnips.
I love parsnips so much that I would choose a roast parsnip at Christmas over a roast potato.
I also get super excited over the smell of parsnips as it reminds me so much about Christmas time.
But parsnips are also rather expensive here in Portugal. We have our local version of the British supermarket Iceland and the price for such a small portion is ridiculous.
But because it’s something you love so much, you can’t resist paying it. You get 3 tiny ones for 1,50€ compared to a bag of them in England for 50 pence.
Therefore, parsnips are my special occasion food!
While I was in the UK, I bulk bought them. I just couldn’t stop smelling them and eating them.
In the end my parsnip obsession had got out of hand and it felt like the perfect time to enjoy some Instant Pot Mashed Parsnips.
Whether you just want a nice side dish to go with your roast dinner this Christmas or have a surplus amount of parsnips that you want to use up, then these Instant Pot Mashed Parsnips tick all the boxes.
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MORE Instant Pot Mash
We love our mash at RecipeThis.com and love it for either roast dinner sides or just because we have a big fat urge for some comfort food heaven.
Here are some more Instant Pot Mash recipes for you to check out:
Instant Pot Mashed Potato
Instant Pot Mashed Sweet Potato
Instant Pot Root Vegetable Mash
Instant Pot Cauliflower Mash
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5 from 1 vote
Instant Pot Mashed Parsnips
The Best Ever Instant Pot Mashed Parsnips. So delicious that they will be on your comfort food hit list!
Peel and dice the parsnips and place them into your Instant Pot.
Add vegetable stock, place the lid on the Instant Pot, set the valve to sealing and cook for 6 minutes on manual pressure.
Manually release pressure and drain the parsnips and place them back in the Instant Pot.
Add butter, milk, salt and pepper.
Mash well in the Instant Pot until there are no lumps.
Serve warm with fresh chives.
Notes
We purchased 3 bags of parsnips each weighing 600g each. Because parsnips are not perfectly shaped, they do lose some weight once they have been peeled. I love to use a combo of butter and milk, but you can use whatever you prefer. Always add a little milk at a time, as you can add but you can never take away.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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Use parsnips anytime you'd use potatoes. You'll notice a more earthy flavor in your recipes and the nutrition is much better than the average white Russet baker.
Parsnips are a starchy root vegetable and running them through the food processor too long or at too high of a speed can cause the starches to congeal. I recommend pulsing the parsnips with additional coconut milk or water to prevent an undesirable gummy texture.
Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes.
Popular around the world, parsnips are undeservedly overlooked in the mainstream American diet. That's simply not fair, because parsnips are loaded with vitamins, packed with subtle flavors, and are a healthy alternative to potatoes for those limiting their carbohydrate macros.
Both parsnips and carrots come from the same family, but where they differ most is their flavor. Parsnips have a sweeter, licorice-like taste with a hint of spice to them, as opposed to the carrot's sweetness that is more reminiscent of other types of winter squash.
Some vegetables, like celery root, have tough outer peels, which we always remove. Parsnips we assess on a case-by-case basis; the best flavor is actually right below the skin, so we try to avoid removing too much.
The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.
The concentration of the toxin is usually highest in the peel or surface layer of the plant or around any damaged areas. One of the furocoumarin toxins can cause stomach ache and may also cause a painful skin reaction when contact with the parsnip plant is combined with UV rays from sunlight.
Though they may seem pricey at $2.99 a pound, Tomizza says the seeds are much more expensive than carrots, they're more expensive to grow, harvest and pack and workers have to cut off the leafy tops by hand.
How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
Do parsnips have a lot of sugar? A. Per 100-gram serving, parsnip contains 4.8 grams of sugar which is a bit high. However, the nutritional profile of parsnip helps reduce the risk of type 2 diabetes.
Parsnips are low in calories and rich in fiber, which can support weight loss efforts when included in a well-balanced diet. One cup of sliced parsnips provides 6.5 g of fiber and just 100 calories.
What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over. But there's more to parsnips than just nutrition.
Daikon is most comparable to potatoes when steamed, boiled, or fried. Daikon's flavor is considered milder and less peppery than other radishes. Served raw, it is subtle and tangy with a crisp and juicy texture. When cooked, it takes on very potato-like qualities and tastes similar to cooked turnips.
A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.
Parsnips are usually cooked but can also be eaten raw. They have a lot going on nutritionally: They are filled with vitamins, high in the minerals potassium and manganese, and a good source of fiber.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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