serves about 8 hungry potato eaters
Moody Bleu cheese is a smoked bleu cheese made in Monroe, Wisconsin. While I think the cheese makes this recipe, feel free to substitute your favorite bleu cheese if you can’t find Moody Bleu at the market.
What you need:
1 tablespoon olive oil
3 large white onions, thinly sliced
1 tablespoons brown sugar
2 pounds baking potatoes, peeled and cubed
1 pounds parsnips, peeled and cut into 1-inch pieces
1.5 cups chicken broth, heated
¼ cup crumbled Moody Blue cheese
3 tablespoons fresh thyme, chopped
salt and pepper to taste
How to make it work:
Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and a pinch of salt, stirring occasionally, until onions brown, 20 to 25 minutes. Deglaze pan with water as the onions cook and brown.
Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain.
Beat 1/4 of potato parsnip mixture and a small amount of broth in a mixing bowl until smooth.
Repeat, alternating between potato-parsnip mixture and broth, until you’ve incorporated all. Fold in onions, cheese and thyme, and serve.