Parsnips and carrots both have sweet flavors, and when mashed together, they are a treat. Try this recipe out on your family. The brown butter gives everything a nice smoky flavor, and your family may not even realize there are parsnips in the dish!
SERVES 4 TO 6
INGREDIENTS:
- 1 cup water
- 1 pound carrots, peeled and sliced ½ inch thick
- 1 pound parsnips, peeled and sliced ½ inch thick
- 3 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and load the basket with the carrots and parsnips. 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. Drain the water from the pot and return the vegetables to the pressure cooker.
- In a small saucepan over medium heat, melt the butter and cook until it begins to turn golden brown. Remove the butter from the heat and pour it over the vegetables. Add the cream, sprinkle with the salt and pepper, and mash the vegetables with the butter.
- Transfer the mash to a serving bowl and serve immediately.
