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: 4
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.
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.