Parsnip Mash with Browned Butter and Caramelized Onions

Peel and roughly chop parsnips. Steam until quite tender, about 20 minutes. Drain and keep covered.

While parsnips steam, prepare onions by cutting in half lengthwise and then slicing into thin half-moon slices.

Heat olive oil in a skillet until hot then add onions. Sauté for 10 minutes, then add vinegar. Cook over low heat until browned and caramelized, about 20-25 minutes.

When onions are nearly done, place butter in a small saucepan. Melt then cook over low heat until browned, about 5-7minutes.

Place parsnips, cream and browned butter in a medium bowl and mash well with a potato masher or ricer. Add onions and thyme leaves and mix to incorporate. Season with salt and pepper. Serve hot