Braised Pork Ribs with Parsnip Apple Mash screams autumn, but you could enjoy it any time of year because these flavors are best friends.Jump to Recipe
Pork and apples are a match made in culinary heaven. Throw a few more veggies in there, and you’ve got a satisfying, comforting, healthy meal. This dish screams Fall, without being pumpkin spice – not that there is anything wrong with all things pumpkin spice! Bonus points for this recipe: the cut of meat used is less expensive than others, most of it is done in the crock pot, and leftovers are just as good as the original. 😀
It can be a challenge on the AIP not to get in a rut with vegetables. When I first started on this journey, I got reeeeeaaaaaallly bored of sweet potatoes. (Can I get an amen?) But getting diverse vegetables in us is one of the keys to healing. Hence the parsnips. If you’ve never tried them before, they taste somewhat like carrots, and pair well with apples. Give ‘em a try!
Today, fall has come to the south, and I am doing my happy dance. 🍂🍁🍂 Join me! HAPPY FALL!!!
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This looks so good and satisfying! Are you familiar with the Instant Pot? I wonder if this could be pressure-cooked. It also has a slow cook function, but I’ve never used it because I don’t know if it slow cooks the same as other slow cookers.
Hi, Karen! I figured that this could be pressure cooked, but it would need more liquid. I don’t have an Instant Pot, but I have something similar, a Breville. The slow cook function works beautifully, probably because it gets such a good seal. If you try it in the Instant Pot, add liquid (broth?), and let me know how it goes! Cheers! Wendi
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