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1 pound Potatoes
1 pound Parsnips
4 tablespoon Butter
1 large Onion, Diced
1½ teaspoon Salt
1 teaspoon Paprika
½ teaspoon Pepper, Freshly Ground
In a 2-quart saucepan, bring two inches of water to a boil over high heat. Meanwhile. Peel the idaho potatoes and parsnips; cut into small cubes, and add them to the boiling water. Boil 10 minutes, or until tender drain well. In a skillet over medium heat, melt the butter. Add onion and cook 5 minutes, stirring occasionally. Add potatoes and parsnips, salt, paprika, and pepper to the skillet, and cook10 minutes longer over medium high heat, stirring frequently, until the egetables are golden brown.
1 pound Parsnips
4 tablespoon Butter
1 large Onion, Diced
1½ teaspoon Salt
1 teaspoon Paprika
½ teaspoon Pepper, Freshly Ground
In a 2-quart saucepan, bring two inches of water to a boil over high heat. Meanwhile. Peel the idaho potatoes and parsnips; cut into small cubes, and add them to the boiling water. Boil 10 minutes, or until tender drain well. In a skillet over medium heat, melt the butter. Add onion and cook 5 minutes, stirring occasionally. Add potatoes and parsnips, salt, paprika, and pepper to the skillet, and cook10 minutes longer over medium high heat, stirring frequently, until the egetables are golden brown.
