1 Tbsp. canola oil
2 medium sweet onions, such as Vidalia or Bermuda, chopped
1 Tbsp. fresh chopped thyme leaves or 1 tsp. dried thyme
Salt and freshly ground black pepper to taste
1 Tbsp. red wine vinegar
1 tsp. sugar
4 medium parsnips, scrubbed, peeled and cubed (about 3 cups)
3 small rutabagas, scrubbed, peeled to remove wax and cubed (about 3 cups)
1 Tbsp. prepared horseradish
1/2 to 3/4 cup skim milk
In large skillet, heat oil over low heat. Add onion, thyme, salt and pepper. Cook covered, stirring occasionally, until onion begins to brown, about 5 minutes. Remove lid and continue cooking, stirring occasionally, about 15 minutes more. Add vinegar and sugar to onions.
Cook 2 minutes, stirring occasionally; set aside. In medium saucepan, cover parsnips and rutabagas with cold water and bring to boil. Reduce heat to medium and cook until tender, about 20 minutes. Drain using colander. Return vegetables to pot and coarsely mash with hand-held masher. Add horseradish, then milk, beginning with 1/2 cup, then adding more if necessary, to achieve desired consistency. Season with salt and pepper. Spoon caramelized onions over top and serve.
Makes 6 servings.
Per serving: 162 calories, 3 g total fat (<1 g saturated fat), 33 g carbohydrates,
4 g protein, 7 g dietary fiber, 48 mg sodium.