Mashed Root Vegetable Casserole with Caramelized Onions recipe

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Ingredients

7 cups low-sodium chicken broth
3 pounds baking potatoes, peeled and cubed
1 ½ pounds rutabagas, peeled and cubed
1 ¼ pounds parsnips, peeled and cubed
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
¾ cup butter, softened
3 onions, thinly sliced
salt and ground black pepper to taste

Nutrition Info

406.7 calories
carbohydrate: 55.1 g
cholesterol: 49.3 mg
fat: 18.2 g
fiber: 10.2 g
protein: 9 g
saturatedFat: 11.4 g
servingSize: -
sodium: 257.8 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, 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.

Recipe Yield

8 servings

Recipe Note

This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead.

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