MASHED PARSNIPS AND POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
GARLICKY MASHED POTATOES WITH CARAMELIZED ONIONS
Caramelized onions and roasted garlic add deep flavor to buttery mashed potatoes.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
- Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally and lowering the heat if the onions begin to burn, until golden, about 30 minutes.
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the onions. Mash the potatoes and onions with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.
CARAMELIZED ONIONS IN MASHED POTATOES
My husband came up with this recipe, and it is so delicious. The sweet onions, rich cream cheese and mashed potatoes make an irresistible trio. -Kristy McClellan, Phoenix, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water; add seasoned salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a small skillet, melt 4 tablespoons butter. Add onion; cook until slightly softened. Sprinkle with brown sugar; cook until brown sugar is bubbly and onion is tender. , Drain potatoes; transfer to a large bowl. Add the sour cream, half-and-half, cream cheese, salt, pepper, cayenne and remaining butter; mash until smooth. Stir in the onion mixture.
Nutrition Facts : Calories 313 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 275mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.
CARAMELIZED ONION MASHED POTATOES
Caramelized onions give a sweet and savory taste to this side dish from our Test Kitchen. Prepared with red potatoes, reduced-fat cheese and bacon, it makes a heartwarming accompaniment to any main course.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to the pan.), Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 18-22 minutes or until tender., Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 528mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
MASHED POTATOES WITH CARAMELIZED ONIONS
Serve these flavorful mashed potatoes with Braised Brisket.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with coarse salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes.
- In a medium saucepan, combine potatoes, garlic, and enough water to cover by 1 inch. Bring to a boil; add salt. Cover; reduce heat, and simmer until tender, 15 to 20 minutes. Drain, reserving 1 cup liquid.
- Return potatoes and garlic to pan. Add remaining 2 tablespoons olive oil; season with salt. Mash until smooth, adding reserved liquid as needed. Stir in onions, and serve immediately.
Nutrition Facts : Calories 150 g, Fat 5 g, Fiber 3 g, Protein 4 g
MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS AND BLUE CHEESE
Provided by Jennifer Iserloh
Categories Mixer Onion Potato Side Thanksgiving Low Cal Blue Cheese Parsnip Fall Healthy Thyme Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you've incorporated all. Fold in onions, cheese and thyme, and serve.
MASHED POTATOES WITH PARSNIPS AND CARAMELIZED ONIONS
Make and share this Mashed Potatoes With Parsnips and Caramelized Onions recipe from Food.com.
Provided by Debster
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat.
- Add onions and cook until golden, stirring often, about 15 minutes.
- Mix in rosemary and put onions aside.
- Bring large pot of salted water to boil.
- Add parsnips and potatoes; boil until tender, about 20 minutes.
- Drain well.
- Return vegetables to pot and mash.
- Add warm milk and 1 1/2 tablespoons butter; stir until smooth.
- Stir in onion mixture.
- Season with salt and pepper.
MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS
Categories Dairy Onion Potato Side Vegetarian Parsnip Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- 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.)
CARAMELIZED PARSNIPS AND BABY ONIONS
Make and share this Caramelized Parsnips and Baby Onions recipe from Food.com.
Provided by PetsRus
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
- Mix all ingredients together and place in a shallow tin.
- Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
- Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.
Nutrition Facts : Calories 159.8, Fat 3.9, SaturatedFat 0.6, Sodium 14.7, Carbohydrate 31.3, Fiber 6.7, Sugar 12.2, Protein 2.1
MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.
Provided by Bob Cody
Categories Potato Side Dishes
Yield 9
Number Of Ingredients 11
Steps:
- Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
- Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
- Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
- Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 49 g, Cholesterol 43.8 mg, Fat 16.2 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 10.1 g, Sodium 229.2 mg, Sugar 10.7 g
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