Root Vegetable Mash With Caramelized Onions

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb carrot, cut into 1 inch chunks
• 1 parsnip, peeled and cut into 1 inch chunks
• 2 teaspoons butter
• 1 large vidalia onion, coarsely chopped
• 1 teaspoon brown sugar (optional)
• 1/4 teaspoon thyme
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pinch nutmeg
• 1 (19 ounce) can chickpeas (i use the 15 oz kind which is easier to find)

Recipe

• 1 prepare the carrots and parsnips for cooking and add to a large saucepan. (though the original recipe called for peeled carrots, i prefer not to peel.) add water to cover vegetables and bring the pot to a boil. lower the heat and simmer for 10-15 minutes until the carrots and parsnips are tender.
• 2 while the carrots and parsnips are cooking, melt the butter in a nonstick skillet over medium-low heat. add the onions and cook, stirring often until the onions ae cooked and a golden brown, about 6 to 8 minutes. if you are using the sugar, add now. add the thyme. reduce the heat to low and continue cooking another 6 minutes. if the pan seems too dry (onions are sticking), add a teaspoon of the cooking broth from the carrots and parsnips. onions should be nicely browned and barely holding their shape.
• 3 add drained chickpeas, to the onions and cook until warmed through, about 3 minutes.
• 4 drain the carrots and parsnips, reserving 1/2 cup of the cooking liquid. keep warm. using an immersion blender, counter blender or food processor puree the carrots & parsnips with the salt, pepper and nutmeg and 1/3 cup of cooking liquid. if they are too thick for your tastes, add additional cooking liquid.
• 5 to assemble the dish, serve a portion of the carrots and parsnips mounding down a center. place a portion of the onions and chickpeas in the center well. alternately, you can serve family-style with a mound of the mash int he center with a ring of the onions and chickpeas around the outside.
• 6 (for ww: 5 points per serving on flex; core (w/o brown sugar) plus 1/2 point).