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Recipe Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions (Christmas)
Home Cooking Recipes
Required Ingredients:
- 7 cups low-sodium chicken broth
- 3 pounds baking potatoes, peeled and cubed
- 1 1/2 pounds rutabagas, peeled and cubed
- 1 1/4 pounds parsnips, peeled and cubed
- 8 cloves garlic
- 1 bay leaf
- 1 teaspoon dried thyme
- 3/4 cup butter, softened
- 3 onions, thinly sliced
- salt and ground black pepper to taste
Preparing/Cooking:
- Combine chicken broth, potatoes, rutabagas, parsnips, garlic, 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.
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