Braised with fresh herbs, these parsnips would make a nice side dish to serve alongside grilled chicken or seafood.
SERVES 4 TO 6
INGREDIENTS:
- 1 cup chicken or vegetable stock or store-bought chicken or vegetable broth
- 2 pounds parsnips, peeled and cut into ½-inch pieces
- 3 tablespoons unsalted butter
- 2 teaspoons finely chopped fresh thyme
- ½ teaspoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
INSTRUCTIONS:
- Combine all the ingredients in the pressure cooker. Lock the lid in place and cook at high pressure for 2 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the parsnips to a serving bowl and spoon a bit of the braising liquid over them.
- Serve immediately.
