Allie’s sweet/yam/parsnip mash/fry/bake

Submitted by Allie Jones

Ingredients

·         1 stick butter J

·         2 large-ish red onions, thinly sliced

·         4 cloves garlic. minced

·         2 tablespoons (loose!, or could do 2 tsp packed) brown sugar

·         2  sweet potatoes, cubed (skins stay on)

·         2 yams, cubed (skins on)

·         2 parsnips, peeled and cut into 1-inch slices or pieces

·         1 1/2 cups low-sodium chicken broth or veggie broth, heated

·         2 tablespoons fresh thyme, chopped (or ~ 1.5 to 2 tsp, dried)

·         Parmesan cheese

What to do:

In a large skillet over med-high heat, cook onions and garlic with ½ of the butter and all the sugar, stirring occasionally, until onions brown, 20 to 25 minutes. If you need to, you can add a few tablespoons of water as you cook to keep onions from sticking or burning. Take about 1/3 of your parsnips and yams/potatoes and put them in a separate skillet with the other half of the butter, and also cook over med-high heat (uncovered), for also about 20-25 min until they are nicely fried (brown) in butter.  Fill a medium stockpot ¾ full with water. Add the rest of the yams, potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender (also 20 to 25 minutes), then drain. Put the parsnips/tatoes into a large bowl and mash with a masher.  Have the warm broth nearby and use as needed to get a nice creamy consistency (but you shouldn’t use all of it). Add thyme, additional salt if you want (to taste) and some pepper.  Now fold in the caramelized onions and the fried up potatoes, yams and parsnips.  Resist temptation to mash any more.  Put it all in a large casserole dish.  Grate parmesan on the top, and put in broiler long enough to crust/brown the cheese on top.  Serve.  Should serve at least 8 if not 12 I think.