Reviewed: Oct. 12, 2009

yummy! it does take way longer than 15 min to caramelize onions, but I knew that going in.

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Julia C.

Cooking Level: Expert

Home Town: Cambridge, Wisconsin, USA

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Reviewed: Sep. 13, 2009

Made this for christmas last year and it was delicious! Everyone loved it and it was even better the next day.

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fozziesmom

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Valley Cottage, New York, USA

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Reviewed: Aug. 21, 2009

So good! I'm not familiar with these veggies, but I diced them, nice and small, and they were very well done. Instead of draining the broth, I reserved a little and added it to the veggies - no butter required. I used yukon gold potatoes, with the skins still on, and I loved the texture with the other lumpy veggies - they weren't hard, but very smooth, like a chunky applesauce, not smooth like mashed potatoes. The carmelized onions are an absolute must! Although the directions seem a little off - maybe cook on med-high until transparent, not brown. My kids had 3rds!

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Kris

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

The rutabaga didn't cook up quite as soft as the other veggies. It still blended up fine, but gave off a slightly lumpy texture as a result. A delicious way to work these healthy root veggies into your diet.

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smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 2, 2009

This is one of my favorite vegetable dishes. It's absolutely delicious. I often make this with only rutabaga or turnip, instead of the combination.

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Jamie

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Reviewed: Jan. 23, 2009

This was so good I had to force myself to stop eating it. I used veg broth and a mix of coconut oil and olive oil, and I boiled the veggies for 35-40 min. Instead of boiling the garlic, I minced half the amount and added it to the mash. The rutabaga and parsnip added a distinctive, slightly sweet flavor, and the caramelized onions absolutely made this dish--next time, I'll double the amount.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Dec. 18, 2008

The taste of this was good, but the parsnips were still a little chewy at the end of the 30 minutes, which made it difficult to mash; I think next time I will put the parsnips in the pot as the stock is coming to the boil, so their texture will be more similar to the other root vegies. Also, be warned that this makes a lot more than 9 servings, so you will have plenty to go with the leftover turkey!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Dec. 4, 2008

Wonderful! My son hates swede and parsnips but absolutely loved this. I think the onoin topping makes it! It also reheats very well. Thanks for the recipe!

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sue

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

I've made this recipe for Thanksgiving the past two years and plan to make it again this year. I keep coming back here to find it each year. It's delicious.

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julia

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Reviewed: Sep. 13, 2008

Awesome! I love root veggies and this was a nice change from plain old mashed potatoes. I boiled everything in water instead of chicken broth because I'm trying to cut back on sodium. I don't think it affected the flavor much because this was so good! I made sure to carmelize the onions for a long time and tossed in the chopped garlic during the last 4 mins of cooking the onions rather than boiling the garlic with the other ingredients. I also folded the onions and garlic into the potato mixture rather than spreading them on top. I also felt like the mixture was a little dry when I mashed it in my Kitchen-aide mixer so I tossed in a little rice milk and that did the trick. Ate this with "incredibly cheesy turkey meatloaf" from this site and asparagus with lemon. Delicious!! This one will go in the recipe box for sure!

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krista v.

Cooking Level: Expert

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Reviewed: Feb. 4, 2008

I already had a wonderful root veggie recipe that I loved and thought nothing could beat, but decided to try this one a few days ago. Well, not only does this one take less effort but it tastes so much yummier, especially with those caramelized onions (I doubled the amount!). Absolutely delicious and hard not to have seconds or even thirds.....

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WONDERWABBIT

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 12, 2008

Made this for Christmas Day and it was a huge hit. Does take some time for chopping but well worth it. Everyone loved the taste - I may never make regualar mashed potatoes again.

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moc70

Cooking Level: Professional

Home Town: Woodridge, Illinois, USA

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Reviewed: Dec. 18, 2007

This recipe was wonderful. I served it with steak (so midwestern). I reduced the amount of butter. I also guessed as to the weights of the vegetables and used equal parts parsnip, potato, and rutabaga. My whole family (6 audults) thought it was a shame there was not more of it.

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nausicaa

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Reviewed: Nov. 28, 2007

I tried this recipe last Thanksgiving and I liked it a lot. I made it today ( I should have boiled them more because some of the pieces of the rutabaga were still hard) but is was good anyway. I used a light butter.Still the flavor was the same at the first one.

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tiziana

Cooking Level: Expert

Home Town: Bergamo, Lombardia, Italy

Living In: Davis, California, USA

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Reviewed: Nov. 21, 2006

This was a really good way to try root vegetables. Very good!

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trinocat

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Reviewed: Apr. 4, 2006

This is a very good mash! I made this one winter night and my husband and I were both impressed by the balance of flavors.I didn't find the amount of peeling/prep to be alot of work like some of the reviewers said.And it was just as good warmed over the next day.I'll have to catch these root vegetables on sale and store them to make this casserole.Definetly a keeper.

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BSHEMYSHUA

Cooking Level: Intermediate

Home Town: Oak Park, Illinois, USA

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Reviewed: Nov. 26, 2005

Made this for Thanksgiving and it was a HUGE hit. It is just the right amount of rutabaga and parsnip to add flavor, but not be overpowering. Best part for me was that I could make it the night before, and 25 minutes before the meal was to be served, I pulled it out of the fridge and popped it into the oven. Will for sure make again.

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notbettycrocker

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Reviewed: Nov. 25, 2005

This is a fantastic way to introduce new vegetables to people.

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Elling

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Bismarck, North Dakota, USA

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Reviewed: Dec. 1, 2004

This was part of my Thanksgiving meal and was great - I think I overdid it on the parsnips but that was my fault!! Add extra carmelized onions for a special treat!

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JILLFROMFLA

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Reviewed: Nov. 25, 2004

Great Recipe - I made it for Thanksgiving. I do have to say that my family commented that they preferred plain ol mashed potatoes for the Holidays though. This recipe was not really a hit with my kids but the adults liked it.

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