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.
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