Wednesday, October 08, 2014

Mashed Parsnips with Caramelized Onions

Mashed parsnips are often eaten as an alternative to mashed potatoes. They are another root vegetable like potatoes, but are lower on the glycemic index so they are Paleo and Primal-friendly. Parsnips are a bit sweeter than a potatoes though, closer to the taste of a carrot.

mashed parsnips with caramelized onions │ thehappytulip.com

Let's talk about caramelized onions. So good. For years, I thought I was making them correctly, but really I was just sauteing them— not the same thing. Caramelizing takes time, about 45 minutes for that matter, but they are well worth the effort. The recipe I have here only calls for two onions, but I suggest if you have more laying around to double or triple the recipe.

You'll want to use them on just about everything!

mashed parsnips with caramelized onions │ thehappytulip.com


Mashed Parsnips with Caramelized Onions

Serves 2

Ingredients

For the mashed parsnips:

1 pound parsnips
2 garlic cloves. peeled
2 cups chicken stock
2 tablespoons butter or ghee
salt and pepper, to taste

For the caramelized onions:

2 white onions
2 teaspoons oil

Directions

For the caramelized onions:

Heat the oil on medium-high heat in a heavy bottom pan. Chop the onions into thin strips and add them to the hot oil. Cover and let steam for about 5 minutes. Uncover, turn down the heat to low, and simmer for about 45 minutes, stirring occasionally. If they start to brown to quickly, add a bit of water.

For the mashed parsnips:

Peel the parsnips and chop into one inch chunks. In a medium pot, bring the chicken stock, parsnips, and garlic to boil on medium-high heat. Boil until the stock is almost completely evaporated (about 15-20 minutes). Take off the heat and mash until smooth. Add in the butter and salt, to taste. Top with caramelized onions.

mashed parsnips with caramelized onions │ thehappytulip.com




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