Instant Pot Root Vegetable Mash

The fall weather settled in this weekend in Austin, and has me thinking All-Things-Thanksgiving. Thanksgiving dinner is the best meal of the year, hands down! With the southern tradition of frying our turkey, I am trying out some lighter side dishes, and I love that my Instant Pot Duo 60 allows me to free up some precious oven space. If you don’t already have one, you can grab a Vegetable Steamer Basket on Amazon. Root vegetables, like potatoes, parsnips and rutabaga need to be steamed outside of the cooking liquids so they don’t get dense and gummy. I also use this basket on the stove top for veggies, dumplings and pot stickers.

I’ve been making a potato-parsnip mash for years, but decided to invite a rutabaga to the party because it’s just so darn healthy. They are a member of the turnip family, so they have a bit of the bitterness a turnip has, but they are milder and balanced nicely by the sweetness of the parsnips. Did you know that rutabaga has less than HALF the calories and carbs of potatoes? Here is how they stack up –

Rutabaga – per 100 grams: 38 calories, 9 grams carbs, 2.3 grams fiber
Parsnips – per 100 grams: 75 calories, 18 grams carbs, 4.9 grams fiber
Potato – per 100 grams: 79 calories, 18 grams carbs, 1.3 grams fiber

As you can see, using a root vegetable medley (over plan potatoes) substantially reduces calories and carbs while adding a healthy dose of fiber.

Ingredients (serves 6-8):
1 rutabaga, peeled and cubed
1 large russet potato, peeled and cubed
4 parsnips, peeled and cut into chunks
¼ cup milk
2 tbsp. butter
½ tsp. onion powder
1 tsp. salt
¼ tsp. pepper
Chives or green onions (optional garnish)

Add 1 ½ cups water and Vegetable Steamer Basket to Instant Pot. Add peeled and cut rutabaga, potato and parsnips. Close lid, press “manual” and set timer to 8 minutes. QPR after timer is done, transfer vegetables to a large bowl and add milk, butter, onion powder, salt and pepper. Mash using an electric hand mixer. Garnish with chives, if desired. Enjoy!

Cheesy Ham and Broccoli Bites

Cheesy Ham and Broccoli Bites 1These make a tasty appetizer for the holidays and they are also great for a snack or light lunch if you are looking to use up some leftover ham or turkey. I made these with ham, but turkey can easily be substituted. Buttery, flaky crescent rolls are filled with ham, cheese and broccoli and baked to golden perfection. Who knows, you might even trick someone into eating broccoli!




Cheesy Ham and Broccoli Bites 2
1 tube crescent rolls
4 oz. ham, diced
8 oz. steamed broccoli, chopped
3 oz. shredded cheddar cheese
2 tbsp. onion, minced
Juice of half a lemon
2 tbsp. Dijon mustard


Cheesy Ham and Broccoli Bites 3Preheat oven to 350 degrees. In a large bowl, combine ham, broccoli, cheese, onion, lemon juice and Dijon mustard. Lay out crescent rolls and spoon an even portion of the ham mixture into the center of each roll. Carefully fold edges to center so you have what resembles a knot. It’s OK if some of the filling is poking out. Bake for 15-18 minutes, or until golden brown. Serve with mustard for dipping.