Tuesday, April 17, 2018

Instant Pot Rosemary-Garlic Sweet Potato Parsnip Carrot Mash

2 large white Hannah sweet potatoes, peeled and cut into 1 1/2 inch chunks
2 large parsnips, peeled and cut into 1 1/2 inch chunks
2 lbs of organic baby carrots (left whole) or organic peeled carrots, peeled and cut into 1 1/2 inch chunks
1 t rosemary
1/2 t garlic powder
salt and pepper to taste

In the Instant Pot, with a steamer basket set into the bottom of the bowl, add 1 cup of water. Place the chopped sweet potatoes, parsnips, and carrots in the steamer basket. Cook on high pressure for 6 minutes with QUICK RELEASE.
Let everything cool for a few minutes, then transfer to a large bowl. Add the rosemary, garlic powder, salt, and pepper, and use a potato masher to mash the mix. Serve warm!

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