Listen up broccoli haters: This side dish is sure to become a new favorite. The parsnips and almond milk together lend a creamy texture and added flavor to an otherwise boring vegetable. Also, heads of broccoli come in so many sizes, so season with salt and pepper to taste. This recipe is merely a guideline.
• Hands-On Time: 10 minutes
• Cook Time: 2 minutes
Serves 4
1 cup water
1 medium head broccoli, cut into florets
2 parsnips, peeled and diced
2 teaspoons ghee
2 teaspoons nutritional yeast
2 tablespoons unsweetened almond milk
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 Add water to the Instant Pot® and insert steamer basket. Add broccoli and parsnips. Lock lid. Press the Steam button and adjust time for 2 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
2 Transfer broccoli and parsnips to a medium bowl and drain pot.
3 Press the Sauté button on the Instant Pot® and heat ghee. Add broccoli and parsnips. Use a potato masher to smash the vegetables in the pot until somewhat smooth.
4 Add yeast and milk. Smash it into broccoli mixture. Transfer to a serving bowl and season with salt and pepper. Serve warm.