Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 3 large white onions, thinly sliced

  3. 2 tablespoons brown sugar

  4. 1/4 teaspoon salt

  5. 3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed

  6. 6 parsnips (about 1 lb), peeled and cut into 1-inch pieces

  7. 1 1/2 cups low-sodium chicken broth, heated

  8. 1/4 cup crumbled blue cheese

  9. 3 tablespoons fresh thyme, chopped

Instructions Jump to Ingredients ↑

  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 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.


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