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Mashed Potato, Rutabaga, And Parsnip Casserole with Caramelized Onions Recipe

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This recipe for Mashed Potato, Rutabaga, And Parsnip Casserole with Caramelized Onions is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken broth (7 cups)
Potatoes (3 lbs.) peeled and cubed
Rutabagas (1 ½ lb.) peeled and cubed
Parsnips (1 ¼ lb.) peeled and cubed
Garlic cloves (8)
Bay leaf (1)
Thyme, dried (1 tsp)
Butter (¾ cup) softened
Onion (3) thinly sliced
Salt and pepper to taste
Directions:
Directions:
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 min. Drain.
Transfer vegetables to large bow. Add ½ cup butter. 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 in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brow. About 5 min. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 min. Season with salt and pepper. Spread onions evenly over mashed vegetable. Casserole ca be prepared up to 1 day ahead. Cover and refrigerate.
Preheat oven to 375º. Bake, uncovered, for 25 min. Or until heated through and top begins to crisp.

 

 

 

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