Print
Email
Add a photoServings: 1
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
- Heat 1 1/2 Tbsp. butter in heavy large skillet over medium-high heat.
- 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.)
- 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.
- 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.
- Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more lowfat milk if too dry.)
- Serves 6.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
