Honey & Thyme Parsnip Gratin


  • 1 kg parsnip peeled, cut into chunks
  • 1 tsp fresh thyme Finely chopped
  • 1 tsp oil
  • 3 tbsp panko breadcrumbs
  • 40 g butter
  • 25 g honey
  • Fresh thyme as needed
  • 250 ml water
  • 120 ml double cream
  • 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.
  • 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.
  • Meanwhile, pick your fresh thyme from the woody stems and chop it finely, then toss the panko with the oil and set both aside.
  • 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.
  • Select Sauté, Normal/Medium on the Instant Pot.
  • Then add the butter, and sauté until golden brown. Add the honey and thyme, and mix everything together.
  • Pour the honey mixture and cream into the parsnips and mash until nice and smooth.
  • 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.
  • 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.
  • 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.
  • Timing will vary here depending on how close your dish is to the Air Fryer heating element, so keep an eye on the parsnips.
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