Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
7 cups canned low-salt chicken broth |
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces |
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces |
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces |
8 garlic cloves |
1 bay leaf |
1 teaspoon dried thyme |
3/4 cup (1 1/2 sticks) butter, room temperature |
3 large onions, thinly sliced |
Directions:
1. Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
2. Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté 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.)
3. Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.
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