Mashed Potatoes And Parsnips With Caramelized Onions

Unfortunately, many Christians think of salvation only in terms of getting into heaven and avoiding hell. Christ becomes not a way unto life, but merely a way to avoid death, reduced to a get-out-of-jail-free card or – even worse – fire insurance (you’ve seen those bumper stickers). This leaves many Christians understanding what they are saved from, but not having a good understanding of what they are saved into. One danger of evangelism that reduces Christianity to making a decision between heaven and hell is that it overlooks the value of the new birth for our earthly life.

Ben Peays

CATEGORY	CUISINE	TAG	YIELD
Dairy		March 1994	1	Servings

INGREDIENTS

6	T	Butter, 3/4 stick
2 1/2		Onions, halved sliced
2	T	Chopped fresh rosemary or 2
		teaspoons
		dried
6		Parsnips, peeled sliced
4		Russet potatoes, peeled
		sliced
1	c	Milk, heated

INSTRUCTIONS

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.

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