Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions
Christine L.
Ingredients
servings 407- 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.
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Reviews
Read all reviews 4764 Ratings
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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 ...
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...
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 ...
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...
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...
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...
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...
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 ...
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...
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...