Instant Pot Autumn Mash

By Tom421

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
• 1/2 onion, coarsely chopped
• 3/4 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
• 1 1/2 pounds cauliflower florets (or 1 small head of cauliflower), coarsely chopped
• Diamond Crystal brand kosher salt
• 1/2 cup bone broth or organic chicken broth
• Freshly ground pepper
• Minced chives (optional)

Details

Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from nomnompaleo.com

Preparation

Step 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!
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.
Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs. Sprinkle on some salt.
Pour 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.
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.
Finally, plate it up, top with fresh chives and serve!