Skillet Instant Pot Autumn Mash
- Yield 8 servings
- Prep 10 minutes
- Cook 10 minutes
- Total 30 minutes
Skillet Instant Pot Autumn Mash sits in the Vegetables section of Regbie. The card serves 8 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- ½ onion, coarsely chopped
- ¾ pound parsnips, or about 5 small parsnips, peeled and coarsely chopped
- 1 pound carrots, or about 2 large carrots, peeled and coarsely chopped slightly smaller than parsnips
- 1½ pounds cauliflower florets, or 1 small head of cauliflower, coarsely chopped
- Freshly ground pepper
- Minced chives, skippable
Method
Start by roasting a head of garlic. Elise Bauer’s recipe is a reliable for its simplicity and consistently perfect results, though the cook modify it slightly by cooking the garlic in a covered mini cocotte with whatever cooking fat the cook have on hand (e.g. Melted ghee, avocado oil, etc.). Rushed for time? Bake the garlic in an Instant Pot by following this recipe !
When you’re ready to cook the mash, press the “Sauté” button on your Instant Pot and when the metal insert is hot, add three tablespoons of ghee. Turn in the onions and cook until softened, about 2-3 minutes.
Tip in the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs. Scatter on some salt.
Tip the broth into the metal insert, and give everything a good stir. Cancel the “Sauté” function.
Lock on the lid of the Instant Pot with the valve in the sealed position and program it to cook under high pressure for 5 minutes.
When the Instant Pot beeps to let you know your veggies are done cooking, release the pressure manually.
Salt to taste with salt and pepper, and mix in the remaining tablespoon of ghee. Purée the mixture with an immersion blender or blitz in a food processor until smooth.
Finally, plate it up, top with fresh chives and serve!
Kitchen notes
- The cook know you might be tempted to skip the garlic, but the roasted garlic adds a mellow, sweeter flavor that is essential to this dish.
- You can roast the garlic ahead of time and keep it in the fridge for about a week.
- (Make an extra one so you can squeeze the roasted garlic into other dishes throughout the week!)
