-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 407 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine chicken broth, potatoes, rutabagas, parsnips, garlic, 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: 407 calories; 18.2 g fat; 55.1 g carbohydrates; 9 g protein; 49 mg cholesterol; 258 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4761 Ratings
-
-
-
-
-
Most helpful positive review
11/26/2005
Made this for Thanksgiving and it was a HUGE hit. It is just the right amount of rutabaga and parsnip to add flavor, but not be overpowering. Best part for me was that I could make it the night ...
Most helpful critical review
11/25/2004
Great Recipe - I made it for Thanksgiving. I do have to say that my family commented that they preferred plain ol mashed potatoes for the Holidays though. This recipe was not really a hit with...
Most helpful
Most positive
Least positive
Newest
11/26/2005
Made this for Thanksgiving and it was a HUGE hit. It is just the right amount of rutabaga and parsnip to add flavor, but not be overpowering. Best part for me was that I could make it the night ...
4/4/2006
This is a very good mash! I made this one winter night and my husband and I were both impressed by the balance of flavors.I didn't find the amount of peeling/prep to be alot of work like some of...
9/13/2008
Awesome! I love root veggies and this was a nice change from plain old mashed potatoes. I boiled everything in water instead of chicken broth because I'm trying to cut back on sodium. I don't th...
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...
2/4/2008
I already had a wonderful root veggie recipe that I loved and thought nothing could beat, but decided to try this one a few days ago. Well, not only does this one take less effort but it tastes...
12/18/2008
The taste of this was good, but the parsnips were still a little chewy at the end of the 30 minutes, which made it difficult to mash; I think next time I will put the parsnips in the pot as the ...
8/9/2011
Often times I will add either a rutabaga or turnip to my mashed potatoes to give it a deep rich flavor. I liked everything about this recipe except the parsnips. I've discovered that I don't c...
11/25/2004
Great Recipe - I made it for Thanksgiving. I do have to say that my family commented that they preferred plain ol mashed potatoes for the Holidays though. This recipe was not really a hit with...