Reviewed: May 4, 2012

Wow! This was great. I made it exactly to the recipe and everyone loved it. This will be made again.

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2 users found this review helpful

Reviewer:

GoodFood

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Cooking Level: Intermediate

Home Town: Preston, Connecticut, USA

Living In: Milford, Connecticut, USA

Reviewed: Mar. 6, 2012

This was an experiment, not just for us but also for the dinner guest we had this evening – something I would never recommend doing! I got so lucky on this! We didn’t just tolerate this, or even just like it. This was a real hit – for all of us. Fairly even amounts of the potato, rutabaga and parsnips ensured that each would contribute to create a new flavor all its own - and oh, what a wonderful flavor it was. The “icing on the cake” was the caramelized onions on the top. What a rich and lovely finish, but you MUST let them cook slowly for a good, long time until they truly are golden brown and caramelized. I half-heartedly made this as an alternative to mashed potatoes with our roast beef and gravy dinner tonight. While the entire dinner was perfect and delicious, this side dish single-handedly took my dinner from JUST delicious to exquisite.

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8 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 1, 2012

I didn't use parsips, used more rutabaga, or the clove but dish was excellent and so healthy! I baked over browned pork chops and it was delish!

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3 users found this review helpful

Reviewer:

merri

Reviewed: Jan. 7, 2011

A great recipe with that distinctive taste of rutabaga. Instead of the parsnips, my wife substituted carrots. Fantastic results. The added flavor and texture of the carrots made it an instant favorite. With the carmelized onions on top and baked till piping hot; it make a great dish to accompany main course such saugage, pork loin, lamb,; etc.

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6 users found this review helpful

Reviewer:

reyhook

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

Reviewed: Nov. 30, 2010

I have made this dish for Thanksgiving now four years in a row so I thought it might be time to write a review. My mother-in-law always specifically asks me in advance about whether I am going to make this because she has come to look forward to it. One of our guests this year said it was the best thing on her plate. The parsnips and rutabaga give the potatoes a sweet/savory twist that is really tasty--different but not too different. This year I spaced out and boiled the vegetables in water instead of broth, and it was still as good as ever, so if necessary, you can omit the broth, I think. Caramelized onions really can't be beat, and in this dish they compliment the flavor perfectly. I caramelized a huge vidalia onion this year and it was awesome. I think that this recipe deserves to be a popular favorite.

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Reviewer:

julia

Reviewed: Jan. 7, 2010

Fantastic! This is my new dinner party staple. Unable to find parnips, I substituted sweet potato.

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4 users found this review helpful

Reviewer:

Nicole

Reviewed: Jan. 1, 2008

Was looking for a different mashed potato recipe to serve with our annual New Years Eve Lamb roast and found this one. It was perfect. The only changes I made was to cut back on the butter and instead added a little of the leftover broth to the mashed vegetables. I also sauteed the onion in mostly olive oil with a tablespoon of butter. Just Hubby and I and we loved this, but I plan to make a big batch for my next family potluck!

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11 users found this review helpful

Reviewer:

Marilee

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Reviewed: Aug. 8, 2007

I scaled the recipe to suit the smaller number I was cooking for. I have made it a couple of times and think it is a great fall/winter dish - a change from 'mashed potatoes again!'. Haven't made ahead yet but have used lefovers as a topping on shepards pie delish.

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9 users found this review helpful

Reviewer:

Cathietay

Cooking Level: Expert

Home Town: Winton, Southland, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Dec. 12, 2006

Very Good and easy Had Great flavor

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5 users found this review helpful

Reviewer:

RHEA1

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

Reviewed: Dec. 12, 2004

I was really excited about trying this one for a twist at Thanksgiving. The taste was okay, but the chunks of rutabaga were rock hard even after cooking and it was stringy. Nobody ate it, so I won't be making it again.

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8 users found this review helpful