Try this Mashed Potatoes And Parsnips with Caramelized Onions recipe, or contribute your own.
Suggest a better descriptionMelt 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
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Serving Size: 1 Serving (3223g) | ||
Recipe Makes: 1 | ||
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Calories: 2878 | ||
Calories from Fat: 681 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.7g | 101 % | |
Saturated Fat 45.7g | 228 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 187.9mg | 58 % | |
Sodium 727.2mg | 25 % | |
Potassium 11420mg | 301 % | |
Total Carbohydrate 525.2g | 154 % | |
Dietary Fiber 85.9g | 344 % | |
Sugars, other 439.3g | ||
Protein 53.2g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2878
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