Mashed Potato with Onions
Onions have shown to have anti-cancer properties. They are rich in antioxidants, specifically sulfur and quercetin. Use yellow or red onions instead of white onions to benefit from their high antioxidant content.
Equipment
- Food Mill
- Vegetable Brush
Ingredients
- 1 lb Potatoes, Russet or Yukon Gold
- 1 lb Red Onions
- 1/4 cup
Vegetable Broth, homemade - 2 TBSP Flax Oil
Instructions
- Wash and scrub the potatoes with a natural vegetable brush and peel the onions.
- Bring filtered water to a boil in a pot. Add the potatoes with the jackets to the boiling water. Put the lid on. Turn the heat down and cook slowly for about 30 minutes or until the potatoes are cooked through.
- While the potatoes are cooking, chop the onions and gently cook them in a pan with lid in 3-4 tablespoons of homemade vegetable stock. Keep adding vegetable stock as needed to make sure the onions don't burn.
- When the potatoes are ready, process them through the food mill using the finest sieve. Add homemade vegetable stock to the potatoes to obtain a creamy puree.
- Stir the flax oil and cooked onions into the puree.
- Garnish with fresh parsley.