Saturday, January 15, 2011
My mother made this for lunch on Christmas Day and everybody loved it so much that Ula and I both asked for the recipe. The easy solution we came up with, was that I would copy the recipe and post it here, so that Ula, and anyone else who wanted to, could use it.
2 Cups peeled, diced Yukon gold potatoes
2 Cups peeled, diced, parsnips
1 Cup finely chopped onions
2 Tablespoons butter
3 Tablespoons olive oil
1 Cup milk
1 1/2 Cups vegetable broth
2 Tablespoons chopped fresh dill
Optional: Crumbled bacon and/or chopped green onions as garnish
1. Preheat oven to 500 degrees F.
2. Coat a large baking sheet with nonstick cooking spray. Place potatoes, parsnips, and onions on the baking sheets. Sprinkle with salt and pepper to taste. Drizzle with olive oil. Bake 30 minutes or until the vegetables are tender. Stir often.
3. In a large sauce pan, combine butter and flour over medium heat. Cook 5 minutes, stirring constantly. Continue stirring while adding the milk. Reduce heat to low and cook 10 minutes or until slightly thickened, stirring constantly. Add broth and vegetables. Cook 10 minutes, stirring occasionally. Add dill. Cook 1 more minute.