Parsnip, Pear and Rosemary Mash
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
Parsnip, Pear and Rosemary Mash is a great alternative to boring mashed potatoes. This interesting side dish is a healthier for you and saves a few carbs too. Really quick to make in your pressure cooker and Instant Pots.
Course:
Side Dishes
Cuisine:
American
Keyword:
Vegetarian
Servings: 4
Calories: 212 kcal
Ingredients
- 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
Instructions
-
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.
-
Pressure cook on HIGH for 4 minutes.
-
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.
Nutrition Facts
Parsnip, Pear and Rosemary Mash
Amount Per Serving
Calories 212
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 35mg12%
Sodium 67mg3%
Potassium 488mg14%
Carbohydrates 28g9%
Fiber 7g28%
Sugar 10g11%
Protein 2g4%
Vitamin A 395IU8%
Vitamin C 21.2mg26%
Calcium 55mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.