| 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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