Instant Pot Root Vegetables & Lemon Caper Sauce
These Instant Pot Root Vegetables are a delicious and hearty fall side dish recipe cooked in a creamy white wine lemon caper sauce! Serve with any protein, or spoon on top of noodles or rice for a complete meal.
Servings: 6 servings
Calories: 333kcal
Cost: $2
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet onion sliced
- 3 cloves garlic minced
- 4 carrots sliced
- 4 potatoes chopped
- 2 sweet potato chopped
- 2 parsnips sliced
- 1 cup white wine
- 1 cup water
- 2 lemons juiced
- 2 tablespoons capers
- 2 tablespoons whole grain or Dijon muatard
- 1 tablespoon pure maple syrup
- sea salt and black pepper
Instructions
- Set the instant pot to Saute mode, add the olive oil, onions, and garlic and saute for 3 to 4 minutes until the veggies begin to soften.
- Add the rest of the ingredients and stir well to combine.
- Seal the lid, and set the Instant Pot to Pressure Cook for 5 minutes.
- After it's finished cooking, quick release the steam, taking care to keep your hands and face away from the steam vent.
- Stir and serve over rice or pasta, enjoy!
Nutrition
Calories: 333kcal | Carbohydrates: 62g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 1295mg | Fiber: 10g | Sugar: 13g | Vitamin A: 17496IU | Vitamin C: 62mg | Calcium: 97mg | Iron: 2mg