100ml of single cream (1/3 cup)
75g of butter (1/4 cup)

1/2 tsp cayenne pepper

salt and black pepper to taste

Peel the potatoes and cut into bite sized chunks.  Do the same with the parsnips.  Place them into a large saucepan.  Cover with lightly salted water.  Bring to the boil then reduce to a rapid roll and cook until all the vegetables are fork tender.   Drain very well.  Return to the pan and place it back on the residual heat of the burner, covered with a tea towel to help them dry out some.   While the potatoes and parsnips are cooking, cook the onions.   Heat the oil in a large skillet.  Add the onions and a pinch of sugar.  Cook over medium heat until they begin to turn golden brown.  Turn the heat up to high and cook, stirring frequently until some of them begin to brown and caramelize.   Stir in 1/2 tsp of the cinnamon and the lemon juice.  Season with salt and black pepper to taste.  Keep warm.

Mash the potatoes and parsnips well, adding the cream and the butter.   Beat well and add the remaining cinnamon and cayenne pepper.  Season to taste with salt.   They should be smooth and fluffy.  Spoon into a heated serving bowl and top with the fried spiced onions.   Serve hot.