Test the tenderness of the potatoes with a fork. I’ve got asbestos fingers from years of recipe development, so for me, it was no big deal to lift the steamer right out of the pot after steaming. Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. You’ll want to make sure not to overload the steamer when you use it, as the handles need to be able to close so there’s space for steam to build up pressure in the pot. As we’re headed into the colder months, I know I’m going to be reaching for mine multiple times a week.Īs you can see, the silicone material conforms to the Instant Pot when you lower it in, and its handles come together in a locked position, making it easy to lower and lift. The bright color is fun too - it makes an awesome gift along with their other silicone pressure cooker accessories.
It’s great for steaming smaller batches (up to 2 pounds) of hardy vegetables like potatoes, parsnips, carrots, rutabagas, and turnips. I’ve tried lots of steamer inserts in my Instant Pot, and the OXO Good Grips® Silicone Steamer is an excellent one.
MASHED POTATOES AND PARSNIPS PLUS
They cook a lot faster when they’re cut up too, steaming under pressure for just 4 minutes, plus the time it takes for the pot to heat up and seal (about 10 minutes). I don’t know about you, but I find it much easier to peel potatoes before steaming, rather than have to pry off their skins while they’re piping hot. Any size potatoes are fine, since you’ll be cutting them into uniform pieces before steaming. As long as you’ve got 1 1/2 pounds of vegetables total, you’re set. I bought a monster-sized, 1-pound potato, so I only needed one for this recipe, along with a couple of medium-sized parsnips. Creamy Mashed Potatoes (page 260) are an easy first choice, and you can prepare them the classic way, or add some parsnips as I do here. You’ll have a hard time deciding which ones to make, whether you’re whipping up weeknight dinners or entertaining for the holidays. I’ve gone beyond the essentials to include pickles, jams, and other preserves, fish and seafood (which can be tricky to cook right under pressure), a whole chapter of vegetarian main dishes, and tons of sides. There are so, so many side dishes in this book (25, to be exact). Yep, that’s right, I wrote another cookbook! This one has 200 (!!!) recipes, and most of them are brand spanking new. Of course, you also want to be sure to distribute the butter evenly. Be sure to mix everything together so the potatoes and parsnips are well incorporated. In terms of consistency, you can keep them on the lumpier side or the smoother side it's completely up to you. Stir in milk, salt, pepper, garlic powder and. Use a potato masher to mash the potatoes and parsnips well. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
In a medium saucepan, cover the vegetables pieces with cold water. This recipe is from The Ultimate Instant Pot Cookbook (it’s actually the recipe note variation for Creamy Mashed Potatoes), which is available for pre-order now and comes out on October 30th! Scrub parsnips and potatoes under running water and peel. A bowl of creamy mashed potatoes is one of my favorite side dishes to make in the Instant Pot, and they’re even better with the addition of a couple sweet and nutty parsnips.