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Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

Freak By Night

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I made this side-dish for last year's Xmas dinner and it was a big hit. I might do it again this year.

I used vegie broth instead of chicken broth.


7 cups low-sodium chicken broth

3 pounds potatoes, peeled and cubed

1 1/2 pounds rutabagas, peeled and cubed

1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces

8 cloves garlic, chopped fine

1 bay leaf

1 teaspoon dried thyme

3/4 cup butter, softened

3 onions, thinly sliced

salt to taste

ground black pepper to taste


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.

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. Add the chopped garlic and saute a few more 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.

Servings: 9

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