MASHED POTATOES WITH PARSNIPS AND CARAMELIZED ONIONS

SERVES 6

There are lots of recipes for mashed potatoes with various root vegetables. I found this in an issue of 'Bon Appetit'. The caramelized onions make it special. When parsnips are unavailable, I use turnips or rutabagas.

INGREDIENTS

6 tablespoons butter

3 large onions, halved and sliced

2 tablespoons chopped fresh rosemary, or 2 teaspoons dried

6 parsnips (or equivalent amount of turnips or rutabagas), peeled and sliced

4 large russet potatoes, peeled and sliced

1 cup milk, heated

Salt and pepper to taste

Melt 1-1/2 tablespoons butter in 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 in microwave or on stove top over medium-high heat, stirring frequently and adding more milk if too dry.)

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