French-Fried Onions with Parsnip and Potato Mash

• 

  French-Fried Onions:

  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)

  Mash:

  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)

• 

  Onions:

  1. In a shallow dish, add onions and cover with milk. Soak for 5 minutes. 
  2. In a heavy bottomed pot over medium-high heat, add canola oil. Using a thermometer, heat oil to 375℉ (190°C).
  3. 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.
  4.  Before transferring onions to the hot oil, shake off any excess flour.
  5.  Cook in oil for 60-90 seconds, until onions are evenly and lightly browned. 
  6. Transfer to a paper towel-lined baking sheet and sprinkle generously with salt while hot.
  7. Repeat process until all onions are fried.
  8. Transfer warm potato and parsnip mash to a serving dish. Top with about the onions. 

  Mash:

  1. In a medium saucepan, cover potatoes and parsnips with cold water. 
  2. Bring potatoes and parsnips to a boil and simmer until both are fork-tender, about 20 minutes. 
  3. Reserving 1/2 cup (125 mL) of cooking water, strain potatoes and parsnips.
  4. 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.

Nutritional Analysis

Serving Size

1/2 cup (125 mL)

Servings

6-8

Calories

252

Total Fat

5.4 g

Saturated Fat

0.7 g

Cholesterol

3 mg

Sodium

299 mg

Carbohydrates

45.7 g

Fiber

5.5 g

Sugars

6 g

Protein

5.6 g

Potassium

790 mg

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Makes

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