Mashed Potatoes And Parsnips With Caramelized Onions Recipe
Servings: 1
Ingredients
- 6 Tbsp. Butter, (3/4 stick)
- 2 1/2 lrg Onions, halved, sliced
- 2 Tbsp. Minced fresh rosemary or possibly 2 tsp. dry
- 6 x Parsnips, peeled, sliced
- 4 lrg Russet potatoes, peeled, sliced
- 1 c. Lowfat milk, heated
Directions
- Heat 1 1/2 Tbsp. butter in heavy large skillet over medium-high heat.
- Add in onions and cook till golden brown, stirring often, about 15 min. Fold in rosemary. (Can be made 4 hrs ahead. Cover and let stand at room temperature.)
- Bring large pot of salted water to boil. Add in parsnips and potatoes; boil till tender, about 20 min. Drain well. Return vegetables to pot; mash.
- Add in hot lowfat milk and 4 1/2 Tbsp. butter; stir till smooth. Stir in onion mix. Season with salt and pepper. (Can be made 6 hrs ahead.
- Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more lowfat milk if too dry.)
- Serves 6.
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