Root Vegetable Mash With Caramelized Onions

Recipe by justcallmetoni
READY IN: 30mins


  • 1
    lb carrot, cut into 1 inch chunks
  • 1
    parsnip, peeled and cut into 1 inch chunks
  • 2
    teaspoons butter
  • 1
    large vidalia onion, coarsely chopped
  • 1
    teaspoon brown sugar (optional)
  • 14
    teaspoon thyme
  • 12
    teaspoon salt
  • 18
    teaspoon black pepper
  • 1
    pinch nutmeg
  • 1
    (19 ounce) can chickpeas (I use the 15 oz kind which is easier to find)


  • Prepare the carrots and parsnips for cooking and add to a large saucepan. (Though the original recipe called for peeled carrots, I prefer not to peel.) Add water to cover vegetables and bring the pot to a boil. Lower the heat and simmer for 10-15 minutes until the carrots and parsnips are tender.
  • While the carrots and parsnips are cooking, melt the butter in a nonstick skillet over medium-low heat. Add the onions and cook, stirring often until the onions ae cooked and a golden brown, about 6 to 8 minutes. If you are using the sugar, add now. Add the thyme. Reduce the heat to low and continue cooking another 6 minutes. If the pan seems too dry (onions are sticking), add a teaspoon of the cooking broth from the carrots and parsnips. Onions should be nicely browned and barely holding their shape.
  • Add drained chickpeas, to the onions and cook until warmed through, about 3 minutes.
  • Drain the carrots and parsnips, reserving 1/2 cup of the cooking liquid. Keep warm. Using an immersion blender, counter blender or food processor puree the carrots & parsnips with the salt, pepper and nutmeg and 1/3 cup of cooking liquid. If they are too thick for your tastes, add additional cooking liquid.
  • To assemble the dish, serve a portion of the carrots and parsnips mounding down a center. Place a portion of the onions and chickpeas in the center well. Alternately, you can serve family-style with a mound of the mash int he center with a ring of the onions and chickpeas around the outside.
  • (For WW: 5 points per serving on Flex; Core (w/o brown sugar) plus 1/2 point).