pages

Translate

Friday, July 29, 2016

mashed potato, rutabaga, and parsnip casserole with caramelized onions

Ingredients

  • Servings: 8
  • 7 cups low-sodium chicken broth
  • 3 pounds potatoes, peeled and cubed
  • 1 1/2 pounds rutabagas, peeled and cubed
  • 1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces
  • 8 cloves garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 3/4 cup butter, softened
  • 3 onions, thinly sliced
  • salt to taste
  • ground black pepper to taste

Recipe

  • 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 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.

No comments:

Post a Comment