1 Tbsp. canola oil
2 medium sweet onions, chopped
1 Tbsp. fresh chopped thyme leaves
Salt and 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 and cubed (about 3 cups)
1 Tbsp. prepared horseradish
1/2 to 3/4 cup skim milk
In a large skillet, heat oil over low heat. Add onions, thyme, salt and pepper. Cook covered, stirring occasionally until onions become brown. Remove lid and continue cooking, stirring occasionally for about 15 minutes more. Add vinegar and sugar to onions. Cook 2 minutes, stirring occasionally; set aside.
In vegetable steamer or medium saucepan, steam parsnips and rutabagas until tender, about 15-20 minutes. Mash using hand masher. Add horseradish, then milk, beginning with 1/2 cup and adding more if necessary. Season with salt and pepper. Spoon caramelized onions over top and serve.
Yield: 6 servings (1 cup each)
Nutrition information: 140 calories, 3g fat, 27g carbohydrate, 3g protein, 5.5g fiber, 45mg sodium