| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Butter; (3/4 stick) |
| 2 1/2 |
lg |
Onions; halved, sliced |
| 2 |
tb |
Chopped fresh rosemary or 2 teaspoons |
|
|
; dried |
| 6 |
|
Parsnips; peeled, sliced |
| 4 |
lg |
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
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