Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Not only is our mash low-cal, but it also provides more than a quarter of your daily requirement for cell-building vitamin B6. Ingredients:
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 |
Directions:
1. 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 3/4 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.
2. Per serving: 209 calories, 3 g fat 1 g saturated, 41 g carbohydrates, 6 g fiber, 5 g protein Nutritional analysis provided by Self
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