Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

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.

• Calories: 362 Calories

Ingredients

• ¾ cup butter, softened
• salt to taste
• 1 teaspoon dried thyme
• ground black pepper to taste
• 1 bay leaf
• 8 cloves garlic
• 3 onions, thinly sliced
• 7 cups low-sodium chicken broth
• 3 pounds potatoes, peeled and cubed
• 1 ½ pounds rutabagas, peeled and cubed
• 1 ¼ pounds parsnips, peeled and cut into 1 1/2 inch pieces

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.