Salt & Lavender · by Natasha★ 5.0 (2)
Instant Pot Parsnips and Carrots
NUTRITION · PER SERVING22M COOK
CAL 19%·PRO 16%
CARBS 69G72% OF CAL
20G FIBER0G ADDED22G INTRINSIC26G OTHER23G TOTAL SUGAR
FAT 10G24% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick Instant Pot parsnips and carrots with butter. A simple, buttery vegetable side with minimal preparation.
sideamerican🥘 pressure cookergluten freevegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds carrots (peeled & cut)
- 2 pounds parsnips (peeled & cut)
- 1 cup water
- 1/4 cup butter (or to taste)
- Salt & pepper (to taste)
- Fresh parsley (chopped, to taste (optional))
At a glance
PER SERVING · TIME 22M
CAL 19%·PRO 16%
CARBS 69G72% OF CAL
20G FIBER0G ADDED22G INTRINSIC26G OTHER23G TOTAL SUGAR
FAT 10G24% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2m
- Sodium
- 386mg
- Total sugar
- 23g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1915mg
- Calcium
- 208mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.