Mashed potatoes and parsnips with caramelized onions
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter; (3/4 stick) |
| 2½ | large | Onions; halved, sliced |
| 2 | tablespoons | Chopped fresh rosemary or 2 teaspoons |
| ; dried | ||
| 6 | Parsnips; peeled, sliced | |
| 4 | larges | Russet potatoes; peeled, sliced |
| 1 | cup | Milk; heated |
Directions
Melt 1½ tablespoons butter in heavy large skillet over medium-high heat.
Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash.
Add warm milk and 4 ½ tablespoons butter; stir until smooth. Stir in onion mixture. Season with salt and pepper. (Can be made 6 hours ahead.
Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more milk if too dry.)
Serves 6.
Bon Appetit March 1994
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