-
-
My review
Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions
Christine L.
"This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup."
Added to shopping list.
Go to shopping list.
Ingredients
servings 361 calsOriginal recipe yields 9 servings (8 to 10 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 361 calories; 16.2 g fat; 49 g carbohydrates; 8 g protein; 44 mg cholesterol; 229 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3036 Ratings
-
-
-
-
-
Most helpful positive review
2/8/2004
I served this with a thyme and rosemary seasoned pork roast last night. I scaled it to four servings, as we are a small family. Otherwise, I followed the recipe exactly. My husband, who always s...
Most helpful critical review
12/12/2004
I was really excited about trying this one for a twist at Thanksgiving. The taste was okay, but the chunks of rutabaga were rock hard even after cooking and it was stringy. Nobody ate it, so I...
Most helpful
Most positive
Least positive
Newest
2/8/2004
I served this with a thyme and rosemary seasoned pork roast last night. I scaled it to four servings, as we are a small family. Otherwise, I followed the recipe exactly. My husband, who always s...
11/21/2001
I made this for Thanksgiving thinking it was rather risky because the potatoes would be "different." What a pleasant surprise! Even the kids loved the slightly different flavor and the potatoes ...
3/6/2012
This was an experiment, not just for us but also for the dinner guest we had this evening – something I would never recommend doing! I got so lucky on this! We didn’t just tolerate this, or ev...
1/1/2008
Was looking for a different mashed potato recipe to serve with our annual New Years Eve Lamb roast and found this one. It was perfect. The only changes I made was to cut back on the butter and i...
10/16/2002
I served this last night with steak. I think everyone liked it ok, but no one raved about it. I used potatoes,parsnips,and turnips. Was a little pesky to peel everything, but otherwise easy and ...
8/8/2007
I scaled the recipe to suit the smaller number I was cooking for. I have made it a couple of times and think it is a great fall/winter dish - a change from 'mashed potatoes again!'. Haven't ma...
12/12/2004
I was really excited about trying this one for a twist at Thanksgiving. The taste was okay, but the chunks of rutabaga were rock hard even after cooking and it was stringy. Nobody ate it, so I...
1/7/2011
A great recipe with that distinctive taste of rutabaga. Instead of the parsnips, my wife substituted carrots. Fantastic results. The added flavor and texture of the carrots made it an instant...