Jill Nussinow blogs at TheVeggieQueen.com and is the author of Vegan Under Pressure.

Maple-Vinegar-Braised Parsnips

Balsamic vinegar adds tanginess and maple syrup a bit of sweetness to this simple root-vegetable dish. Be sure to use real maple syrup for the best flavor.

PREP TIME: 15 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 10 minutes

TOTAL TIME: 25 minutes

RELEASE: Quick

SERVES: 4

  • pounds parsnips, peeled and cut into ½-inch slices on the diagonal
  • ¼ cup vegetable stock
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • Salt and black pepper

PREP

Combine the parsnips, stock, and vinegar in the Instant Pot®.

Secure the lid on the pot. Close the pressure-release valve.

Cook

Select manual and cook at high pressure for 4 minutes. When cooking is complete, use a quick release to depressurize.

Stir in the maple syrup. Season to taste with salt and pepper.

SERVE

Transfer to a bowl and serve.