|
Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions recipe |
|
|
|
|
8 servings
Ingredients:
7 cups low-sodium chicken broth3 pounds baking potatoes, peeled and cubed1 1/2 pounds rutabagas, peeled and cubed1 1/4 pounds parsnips, peeled and cubed8 cloves garlic1 bay leaf1 teaspoon dried thyme3/4 cup butter, softened3 onions, thinly sliced salt and ground black pepper to taste
Instructions:
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.
|
|
|
