Parsnip, Pear and Rosemary Mash

Parsnips are a nice change from potatoes as a side dish in the fall. Match them up with pears and rosemary and you have a really nice side dish that might keep your guests guessing what the secret ingredient is.

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Parsnip, Pear and Rosemary Mash

  • Prep Time: 10 m
  • Cook Time: 4 m
  • Total Time: 14 m
  • Servings:


  • 1 pound parsnips peeled and chopped
  • 1 pear peeled and chopped
  • 1 sprig fresh rosemary
  • salt and freshly ground black pepper
  • 2 tablespoons butter
  • ¼ cup heavy cream
  • 1 teaspoon very finely chopped fresh rosemary


  1. Add the parsnips, pears and rosemary sprig to the pressure cooker and add enough water to just cover the parsnips and pears and lock the lid in place.
  2. Pressure cook on HIGH for 4 minutes.
  3. Release the pressure with the QUICK-RELEASE method and carefully remove the lid. Drain the vegetables and return them to the warm pressure cooker, removing the rosemary sprig. Add the cream, and mash the parsnips using a potato masher, a food mill or just smash them with a good wooden spoon. Season to taste with salt and freshly ground black pepper and serve with a little fresh rosemary.
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Comments (1)Post a Reply

  1. I give this 5 stars. I love it the flavor is great! I can eat this cold as well. If you have not tried it you should the flavor is so unusual. If you have picky kids they will like it ,its like a desert.

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