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Maple and Vinegar Braised Parsnips – Vegan Under Pressure

Parsnips look like white carrots but they don’t really taste the. They are starchier and maybe even sweeter in an earthy, nutty way. Most people have tried them in soup but they are great in this simple sweet-and-sour side dish. Be sure that the parsnips are cooked through but don’t let them get mushy.


  • 1 1/2 pounds parsnips all about the same size, peeled, cut into 1/2-inch slices on the diagonal (The two giant parsnips pictured above were just over 1 1/2 pounds.)
  • 1/4 cup vegetable broth
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt or less to taste
  • freshly ground pepper


  • Add the parsnips, vegetable broth and vinegar to the pressure cooker.
  • Bring to high pressure. Cook for 3 minutes.
  • Quick release the pressure. Open the lid, carefully tilting it away from you.
  • Check to see that the parsnips are cooked through. If not and they need more liquid, add a few more tablespoons of broth or water. Bring back to high pressure for 1 minute.
  • Quick release the pressure and stir in the maple syrup. Transfer to a bowl.


Excerpted from VEGAN UNDER PRESSURE, © 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.