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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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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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.
Parsnips, like apples, will oxidize if you leave them in the air for too long. If you want to prepare parsnips before cooking them, simply submerge them fully in a bowl of water mixed with a bit of lemon juice.
Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out.
Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
If that still doesn't help, then you can simply trim the outside and discard the woody core before cooking (that's the bitter part). Or you can add a few pinches of sugar to the cooking water and that eliminates the bitterness.
Remember, once you peel them, you'd have to cook them–or the parsnips will start to discolour. If you're cooking with old, large parsnips, you should also discard any very fibrous centres that you find, as those might be bitter and unpleasant to eat.
Parsnips often contain a group of natural toxins called furocoumarins. These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.
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.
Parsnips cooked in an air fryer produce particularly delicious results – the outsides go crispy and caramelised and the middle turns sweet and tender. They're great just cooked with olive oil and some salt and pepper, but we've added a few extra ingredients here to give them a festive twist.
Parsnips that are slimy, moldy, or smell bad (like vinegar, etc) should be discarded. Bacteria have formed at this stage and can't be safely washed off.
Did you know that parsnips are primarily harvested in winter because they taste better when the weather is cold? Once parsnips experience frost, they becomes sweeter and tastier. Stored starches in the parsnip are broken down and converted to sugar, which is why they have that delicious sweetness.
Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
Yes, you can eat parsnips raw. In fact, they make a delightful alternative to raw carrot sticks for dunking into homemade houmous. Raw grated parsnip is also a tasty addition to salads. Just make sure you wash your parsnips well before chopping them and slice off any bits of skin that might look bruised or blackened.
Transfer parsnips to a blender or a food processor; add milk, cream, butter, garlic, salt, pepper, and rosemary. Blend until smooth, scraping down sides as needed. Add a bit more cream, if necessary, but only enough to help out the blender, as you don't want the puree to get too thin and soupy.
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.
Rutabagas are often used in soups, stews, and roasted vegetables, and can also be mashed or pureed as many root veggies lend well to these preparations. Blended rutabagas can make for a great substitute in a creamy parsnip soup. One rutabaga can replace about 2-3 parsnips.
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