1 tablespoon olive oil
2 large onions (about 1-1/2 pounds) each cut in half, then thinly sliced
1 cup heavy or whipping cream
2 tablespoons cornstarch
1 can (14-1/2 ozs.) chicken broth
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme
2 pounds red potatoes, cut into 3/4 inch chunks
1 medium celery root (about 1-1/4 pounds) peeled and cut into 3/4 inch chunks
1 pound parsnips, peeled and cut into 3/4 inch chunks

In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onions and cook 25-30 minutes or until onions are dark brown and tender, stirring occasionally. In small bowl, with wire whisk, mix cream and cornstarch until blended. Stir cream mixture, broth, salt, pepper, and thyme into onions in skillet; heat to boiling over medium high heat, stirring frequently. Boil 1 minute, stirring. Preheat oven to 375. In large bowl, toss potatoes, celery root and parsnips with onion mixture until evenly mixed. Transfer to shallow 3-1/2 quart baking dish. Cover with foil and bake 45 minutes. Remove cover and bake 15 or 20 minutes longer or until vegetables are fork tender and top is lightly browned. Makes 14 side servings. Excellent with roast turkey. Can be made ahead, covered and refrigerated. Reheat, covered, in microwave oven until hot or in 350 oven for 50 minutes.

Each serving has about 180 calories; 3 g protein; 26 g carbohydrate; 8 g total fat (4 g saturated); 4 g fiber; 24 mg cholesterol; 285 mg sodium. From November 2000 Good Housekeeping magazine.