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Mashed Potatoes And Parsnips With Caramelized Onions Recipe

by Global Cookbook

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

1. Heat 1 1/2 Tbsp. butter in heavy large skillet over medium-high heat.
2. 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.)
3. 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.
4. 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.
5. Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more lowfat milk if too dry.)
6. Serves 6.

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