Potato and Swede Dijonnaise with Caramelized Onions

By • November 11, 2013 0 Comments

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Author Notes: I love, love, love this recipe. It's rich and creamy and tastes decadent for such simple ingredients. It's the perfect side for a cold fall or winter night.Samantha Angela

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Serves 4

Potato & Swede Puree

  • 1 Swede or Rutabaga, peeled and cubed
  • 2 White New Potatoes, peeled and cubed
  • 2 teaspoons Dijon Mustard
  • 3 tablespoons Cream or Whole Milk
  • 1 tablespoon Butter
  • salt & pepper to taste
  • a few sprigs of Thyme

Caramelized Onions

  • 1 large Vidalia Onion, sliced thinly
  • 1 tablespoon Butter
  • 1/2 teaspoon Salt
  1. Place swede and potatoes in a large pot and fill with water until almost covered. Bring to a boil and allow to simmer for about 20 minutes or until fork tender.
  2. While the swede and potatoes are cooking, heat a large skillet on the stove over medium low heat. Add the butter and, once melted, the onion and salt.
  3. Cover the onions and let cook for 15 minutes, stirring occasionally, until they are lightly browned. Uncover and cook another 5 minutes or until the onions are fully browned.
  4. Drain and add the mustard, cream, butter, and salt & pepper. Puree with an immersion blender until smooth.
  5. To serve: Spoon puree into a bowl, top with onions, and garnish with thyme.

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