Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese
['1 tablespoon olive oil', '3 large white onions, thinly sliced', '2 tablespoons brown sugar', '1/4 teaspoon salt', '3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed', '6 parsnips (about 1 lb), peeled and cut into 1-inch pieces', '1 1/2 cups low-sodium chicken broth, heated', '1/4 cup crumbled blue cheese', '3 tablespoons fresh thyme', 'chopped']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.