0 0
Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

Directions

Share

Ingredients :

  • 7 cups low-sodium chicken broth
  • 3 pounds potatoes
  • peeled and cubed
  • 1 ½ pounds rutabagas
  • peeled and cubed
  • 1 ¼ pounds parsnips
  • peeled and cut into 1 1/2 inch pieces
  • 8 cloves garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ¾ cup butter
  • softened
  • 3 onions
  • thinly sliced
  • salt to taste
  • ground black pepper to taste
  • Methods :

  • Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
  • Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
  • Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
  • Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Coney Sauce
    next
    Pesto Grilled Cheese Sandwich
    previous
    Coney Sauce
    next
    Pesto Grilled Cheese Sandwich

    Add Your Comment