| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Idaho Potatoes |
| 1 |
lb |
Parsnips |
| 1/4 |
c |
Butter or margarine |
| 1 |
lg |
Onion, diced |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Freshly ground pepper |
INSTRUCTIONS
In a 2-quart saucepan, bring two inches of water to a boil over high heat.
Meanwhile. peel the Idaho' Potatoes and parsnips; cut them into I /2-inch
cubes, and add them to the boiling water. Boil 10 minutes, or until tender
Drain well. In a 1 2-inch skillet over medium heat, melt the butter. Add
onion and cook about 5 minutes, stirring occasionally. Add the potatoes and
parsnips, salt, paprika, and pepper to the skillet, and cook 5 to 10
minutes longer over medium-high heat, stirring frequently, until the v
egetables are golden brown.
(Makes 6 servings)
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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