Mashed Potatoes and Parsnips with Caramelized Onions and Blue Cheese

By February 5, 2012Uncategorized

1 tablespoon olive oil

3 large onions, thinly sliced

2 tablespoons brown sugar

1/4 teaspoon salt

3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed

1 lb parsnips, peeled and cut into 1-inch pieces

1 1/2 cups low-sodium chicken broth, heated

1/4 cup crumbled blue cheese

3 tablespoons fresh thyme, chopped

Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20-25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until veggies are fork-tender, 20-25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you’ve incorporated all. Fold in onions, cheese and

Author Terra

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