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Instant Pot Autumn Mash

Post From http://nomnompaleo.com/2017/11/06/instant-pot-autumn-mash

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

One of my all-time favorite Thanksgiving side dishes is Roasted Garlic Autumn Root Vegetable Mash. Why? ’Cause it’s a feast for both the eyes and tastebuds. My original stovetop version is crazy delicious, but now that I’m a certified Instant Pothead, I was determined to create a shortcut to veggie mash nirvana using my Instant Pot. After some tinkering, I’ve come up with a simpler way to make my Autumn Mash in an electric pressure cooker!

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

This recipe shaves about 15 minutes off of the original version, but the best part is that you can set the Instant Pot and walk away without worrying about burning down the house. The Thanksgiving struggle is real, so I’m doing my part to get you in the zen zone. I even shortened the name of this dish so it’s not such a tongue twister!

Ingredients

  • 1 head roasted garlic (you can also “roast” the garlic in an Instant Pot by following this recipe)
  • 4 tablespoons ghee, divided
  • 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
  • Diamond Crystal brand kosher salt
  • ½ cup bone broth or organic chicken broth
  • Freshly ground pepper
  • Minced chives (optional)

Equipment:

Method:

Start by roasting a head of garlic. Elise Bauer’s recipe is my favorite for its simplicity and consistently perfect results, though I modify it slightly by cooking the garlic in a covered mini cocotte with whatever cooking fat I have on hand (e.g. melted ghee, avocado oil, etc.).

Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

I know you might be tempted to skip this part, 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!)

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

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. Toss in the onions and cook until softened, about 2-3 minutes.

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs.

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

Sprinkle on some salt.

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

Pour the broth into the metal insert…

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

…and give everything a good stir. Cancel the “Sauté” function.

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

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.

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

When the Instant Pot beeps to let you know your veggies are done cooking, release the pressure manually.

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

Season to taste with salt and pepper, and stir in the remaining tablespoon of ghee.

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

Purée the mixture with an immersion blender or blitz in a food processor until smooth (or until the desired texture is reached—I prefer it silky-smooth, but Henry likes more texture in his mash).

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

Finally, plate it up, top with fresh chives and serve!

Instant Pot Autumn Mash by Michelle Tam http://nomnompaleo.com

This one’s a family favorite!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


 PRINTER-FRIENDLY RECIPE CARD

Instant Pot Autumn Mash

Prep 10 mins

Cook 10 mins

Inactive 10 mins

Total 30 mins

Author Michelle Tam

Yield 8 servings

One of my all-time favorite Thanksgiving side dishes is Roasted Garlic Autumn Root Vegetable Mash. Why? ’Cause it’s a feast for both the eyes and tastebuds. My original stovetop version is crazy delicious, but now that I’m a certified Instant Pothead, I was determined to create a shortcut to veggie mash nirvana using my Instant Pot. After some tinkering, I’ve come up with a simpler way to make my Autumn Mash in an electric pressure cooker!

Ingredients

  • 1 head roasted garlic (you can also “roast” the garlic in an Instant Pot by following this recipe)
  • 4 tablespoons ghee, divided
  • 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
  • Diamond Crystal brand kosher salt
  • ½ cup bone broth or organic chicken broth
  • Freshly ground pepper
  • Minced chives (optional)

Instructions

  1. Start by roasting a head of garlic. Elise Bauer’s recipe is my favorite for its simplicity and consistently perfect results, though I modify it slightly by cooking the garlic in a covered mini cocotte with whatever cooking fat I have on hand (e.g. melted ghee, avocado oil, etc.). Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!
  2. 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. Toss in the onions and cook until softened, about 2-3 minutes.
  3. Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs. Sprinkle on some salt.
  4. Pour the broth into the metal insert, and give everything a good stir. Cancel the “Sauté” function.
  5. 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.
  6. When the Instant Pot beeps to let you know your veggies are done cooking, release the pressure manually.
  7. Season to taste with salt and pepper, and stir in the remaining tablespoon of ghee. Purée the mixture with an immersion blender or blitz in a food processor until smooth.
  8. Finally, plate it up, top with fresh chives and serve!

Notes

I 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!)

Courses Side dish

Cuisine Thanksgiving, Paleo, Primal, Gluten-free, Whole30

The post Instant Pot Autumn Mash appeared first on Nom Nom Paleo®.

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