Potato, Rutabaga & Parsnip Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 pepper
• 3/4 cup butter, room temperature
• 3 large onions, thinly sliced

Recipe

• 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.