Mashed Root Vegetable Casserole with Caramelized Onions

Rutabagas and parsnips add an earthy sweetness to mashed potatoes that are then topped with caramelized onions and baked. This dish is great for entertaining, as it can be made a day ahead; just bake until it's heated through and the top begins to crisp.

• Calories: 407 Calories

Ingredients

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

Recipe Instructions

Step 1

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 2

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 3

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

Step 4

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.