Potato, Rutabaga & Parsnip Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I finally convinced my brother that onions are edible. So now I serve this with the family's Thanksgiving turkey dinner. Note: I save the broth that is drained from the cooked vegetables and use it in my pumpkin bisque, which I serve as the appetizer for the turkey dinner. Ingredients:
7 cups canned low sodium chicken broth |
3 lbs russet potatoes, peeled, cut into 1 1/2-inch pieces |
1 1/2 lbs rutabagas, peeled, cut into 1/2-inch pieces |
1 1/4 lbs parsnips, peeled, cut into 1 1/2-inch pieces |
8 garlic cloves |
1 bay leaf |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
3/4 cup butter, room temperature |
3 large onions, thinly sliced |
Directions:
1. Butter 13 x 9x2-inch glass baking dish.
2. 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.
3. 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.
4. Transfer mashed vegetables to prepared dish.
5. 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.
6. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.).
7. Preheat oven to 375°F Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.
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