[Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized Onions]
Source: Bon Appétit
Ingredients
- 7 cups canned low-salt chicken broth
- 3 lbs. russet potatoes, peeled, cut into 1 1/2-inch pieces
- 1 ½ lbs. rutabagas, peeled, cut into 1/2-inch pieces
- 1 ¼ lbs. parsnips, peeled, cut into 1 1/2-inch pieces
- 8 garlic cloves
- 1 bay leaf
- 1 teaspoon dried thyme
- ¾ 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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Notes
Would be great with BBQ
Categories
VegetarianKeywords
bbq[ Back to top ]
