Potatoes With Parsnips And Caramelized Onions - cooking recipe

Ingredients

6 Tbsp. butter
2 1/2 large onions, sliced
2 Tbsp. rosemary (fresh)
6 parsnips
4 large Russet potatoes
1 c. milk, heated
salt and pepper

Preparation

Melt 1 1/2 tablespoons butter in skillet; add onions and saute until golden (15 minutes).
Mix in rosemary; remove from heat and cover.
Cook potatoes and parsnips for 20 to 25 minutes.
Drain well.
Mash vegetables; add butter, then the milk gradually.
Stir in onion
mixture; season with salt and pepper.