Saturday, October 27, 2012

Carmelized Parsnips with Fancy Potatoes

1/2 vidalia onion
3 large parsnips
1/2 lb fancy potatoes
2 TBSP crushed garlic cloves
2 TBSP minced ginger 
2 TBSP olive oil

Peel, slice & saute the onion in the olive oil over medium-low heat for about 20 minutes or until the onion is slightly caramelized.
While the onion is sauteing, peel & slice the parsnips into rounds.  Add to the onions and continue to saute for another 20 minutes.
Wash, dice and boil the fancy potatoes for 20 minutes until just tender.
Reduce heat to low and add the garlic and ginger to the parsnip mixture.  Saute over low heat for 5 minutes.
Drain the potatoes and add to parsnip mixture.
Saute for another 10 minutes.
Season with freshly ground sea salt and black pepper.
Because this recipe has a lengthy cooking time, I typically prepare it late afternoon as the kids are doing their homework.  The kitchen fills with a sweet aroma and I can supervise the cooking and the homework at the same time.

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