Parsnip Potato Hashbrowns
Parsnip Potato Hash Browns
3 parsnips, peeled and cut into large pieces
3 potatoes, peeled and cut into large pieces
1/4 c. olive oil
1 1/2 tsp garlic, ,minced
2 T. onions, minced
3 T. cream sherry
1/2 c. heavy cream
Salt and freshly ground black pepper.
Cook the parsnips and potatoes in salted water for about 10 minutes until cooked but still firm. Drain and let cool; cut into small cubes.
Heat the oil in a large nonstick skillet over high heat. Add the parsnips and potatoes and saute for 4 to 5 minutes until golden brown. Drain off the oil and add the garlic and onion to the mixture. Add the sherry and cook another minute. Add the cream; season with salt and pepper; bring to a simmer.
Cook for 2 to 3 minutes until the cream begins to thicken. Remove from the heat and serve.
Do not using cooking sherry!!!!
member logon
