2 medium yellow onions sliced into very thin rounds (2)
1 cup 1% milk (250 mL)
1 cup all-purpose flour (250 mL)
1/4 tsp salt (1 mL)
4 cups canola oil (1 L)
12 medium potatoes, peeled and chopped*see tip (12)
6 medium parsnips, peeled and chopped (6)
1/2 tsp salt (2 mL)
1/2 cup sour cream (125 mL)
- In a shallow dish, add onions and cover with milk. Soak for 5 minutes.
- In a heavy bottomed pot over medium-high heat, add canola oil. Using a thermometer, heat oil to 375℉ (190°C).
- In a large bowl, add flour. Strain onions. Using a pair of sturdy tongs, transfer 1/4 of the onions to the flour and toss until well coated.
- Before transferring onions to the hot oil, shake off any excess flour.
- Cook in oil for 60-90 seconds, until onions are evenly and lightly browned.
- Transfer to a paper towel-lined baking sheet and sprinkle generously with salt while hot.
- Repeat process until all onions are fried.
- Transfer warm potato and parsnip mash to a serving dish. Top with about the onions.
- In a medium saucepan, cover potatoes and parsnips with cold water.
- Bring potatoes and parsnips to a boil and simmer until both are fork-tender, about 20 minutes.
- Reserving 1/2 cup (125 mL) of cooking water, strain potatoes and parsnips.
- Add salt and mash well. Stir in sour cream and add reserved cooking water to achieve desired texture. Serve warm.
*you can use the leftover potatoes from Broccoli and Cheddar Stuffed Potatoes to replace 4 of the potatoes.
French-Fried Onions with Parsnip and Potato Mash
Parsnip along with potatoes gives this creamy mash a flavourful twist. Add crispy onions to make this side irresistible. Recipe courtesy of How to Eat.
- 6-8 servings
- Serving Size
- 1/2 cup (125 mL)
- Total Fat
- 5.4 g
- Saturated Fat
- 0.7 g
- 3 mg
- 299 mg
- 45.7 g
- 5.5 g
- 6 g
- 5.6 g
- 790 mg