Honey & Thyme Parsnip Gratin

INSTRUCTIONS

1. Peel your parsnips and chop into even sized chunks, about 5cm. Place the trivet into your inner pot, then add water, and put the parsnips on top of the trivet.
2. Pressure Cook on High for 3 Minutes. When the time is up, allow for 5 Minutes natural release, then carefully quick-release the rest of the pressure.
3. Meanwhile, pick your fresh thyme from the woody stems and chop it finely, then toss the panko with the oil and set both aside.
4. Check the parsnips- they should be fork tender, and easy to mash. If they are not, cook them under high pressure for 1 more minute. Remove the parsnips from the pot, and mash lightly in a bowl, and give the inner pot a clean.
5. Select Sauté, Normal/Medium on the Instant Pot.
6. Then add the butter, and sauté until golden brown. Add the honey and thyme, and mix everything together.
7. Pour the honey mixture and cream into the parsnips and mash until nice and smooth.
8. Spoon the parsnips into a dish that can fit into your Instant Air Fryer. Use a spoon to add small ridges into the top of your parsnip mash.
9. Once ready to cook, select Reheat on the Air Fryer and set the time to 10 Minutes to warm the parsnips through, then scatter over the breadcrumb mixture.
10. Select Roast on the Air Fryer and set the time to 3 minutes, and the temperature to 375°F / 191°C, and cook the parsnips until the breadcrumbs are golden and crisp.
11. Timing will vary here depending on how close your dish is to the Air Fryer heating element, so keep an eye on the parsnips.