Eat veggies
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 Registered Dietitians, Erin MacGregor and Dara Gurau.
Updated
Ingredients
French-Fried Onions
- 2 medium yellow onions sliced into very thin rounds
- 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
- 6 medium parsnips, peeled and chopped
- 1/2 tsp salt (2 mL)
- 1/2 cup sour cream (125 mL)
Directions
Onions
- 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.
Mash
- 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.
Nutritional Analysis
| 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 |
| Sugar | 6 g |
| Protein | 5.6 g |
| Potassium | 790 mg |
