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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