Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 tb Butter; (3/4 stick)
- 2 1/2 lg Onions; halved, sliced
- 2 tb Chopped fresh rosemary or 2
- ; dried
- 6 Parsnips; peeled, sliced
- 4 lg Russet potatoes; peeled,
- 1 c Milk; heated
Preparation
Melt 1 1/2 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 1/2 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
