3tablespoonsunsalted butterplus more for garnish when serving
.25teaspoonsea saltor more to taste
.25teaspoonblack pepperor more to taste
chopped Italian parsleyto garnish if desired
Peel and slice the carrots and parsnips about a half-inch thick. Add one cup of water to the liner of a pressure cooker, then place a steamer basket inside. Add the carrots and parsnips to the basket.
Secure the lid making sure that the knob is in the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the time for 10 minutes on HIGH pressure.
When the pot beeps, press the knob to manually release the pressure. Remove the lid and test the carrots and parsnips with a fork to make sure they are tender.
Place the carrots and parsnips into a large bowl. Add the butter, salt and pepper and mash with a potato masher just until coarsely mashed.
Serve immediately with your favorite main course.
If your vegetables are not cooked tender, replace the lid and cook for an additional minute or two depending on how far they need go.
These are “mashed” not “pureed” carrots and parsnips. If you would like them pureed cook for 12 to 13 minutes and blend with an immersion/stick blender until smooth. You may also need to add some cream or milk to make them creamy.