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Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions
Reviews:
March 06, 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 even just like it. This was a real hit – for all of us. Fairly even amounts of the potato, rutabaga and parsnips ensured that each would contribute to create a new flavor all its own - and oh, what a wonderful flavor it was. The “icing on the cake” was the caramelized onions on the top. What a rich and lovely finish, but you MUST let them cook slowly for a good, long time until they truly are golden brown and caramelized. I half-heartedly made this as an alternative to mashed potatoes with our roast beef and gravy dinner tonight. While the entire dinner was perfect and delicious, this side dish single-handedly took my dinner from JUST delicious to exquisite.