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Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

By: Christine L.  
"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."

Rating: This weblink has been rated 9 times with an average star rating of 4.1 Read Reviews (8)

Rate/Review | 343 people have saved this

 

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Original Recipe Yield 8 to 10 servings
 

Ingredients

  • 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
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 3/4 cup butter, softened
  • 3 onions, thinly sliced
  • salt to taste
  • ground black pepper to taste

Directions

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 372 | Total Fat: 17g | Cholesterol: 44mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2003 by JEWELBC 
I made this for Thanksgiving thinking it was rather risky because the potatoes would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2004 by SANDRAMAC 
I served this with a thyme and rosemary seasoned pork roast last night. I scaled it to four... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2002 by EUROMOM98 
I served this last night with steak. I think everyone liked it ok, but no one raved about it.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2007 by Cathietay 
I scaled the recipe to suit the smaller number I was cooking for. I have made it a couple of... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2004 by CDANGER 
I was really excited about trying this one for a twist at Thanksgiving. The taste was okay,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by Marilee 
Was looking for a different mashed potato recipe to serve with our annual New Years Eve Lamb... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2003 by JBOBIER 
little less parsnip, little less rutabaga, little less chicken broth, little more potato... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2006 by RHEA1 
Very Good and easy Had Great flavor MORE

 
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