Freak By Night Posted December 19, 2006 Report Share Posted December 19, 2006 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. INGREDIENTS7 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 fine1 bay leaf 1 teaspoon dried thyme 3/4 cup butter, softened 3 onions, thinly sliced salt to taste ground black pepper to taste DIRECTIONSCombine 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 Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted December 19, 2006 Report Share Posted December 19, 2006 Downtown! Link to comment Share on other sites More sharing options...
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