Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

24
Christine L. 0

"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."

Ingredients {{adjustedServings}} servings 361 cals

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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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.
Tips & Tricks
Roasted Garlic Mashed Potatoes

The sweet flavor of roasted garlic makes these mashed potatoes to savor.

My Crispy Mashed Potato Pancake

An easy, delicious way to enjoy leftover mashed potatoes for breakfast or dinner.

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Reviews 24

  1. 29 Ratings

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SANDRAMAC
2/9/2004

I served this with a thyme and rosemary seasoned pork roast last night. I scaled it to four servings, as we are a small family. Otherwise, I followed the recipe exactly. My husband, who always said he "hates" rutabagas and parsnips, loved this recipe. He went back for thirds! My mother-in-law also loved this, and I will definitely make this again. Peeling all the vegetables was worth the effort.

JEWELBC
10/29/2003

I made this for Thanksgiving thinking it was rather risky because the potatoes would be "different." What a pleasant surprise! Even the kids loved the slightly different flavor and the potatoes were devoured. I made a double batch, so I sat down in front of the TV the night before and peeled my heart out. That's the only drawback, those nasty rutabaga and turnip skins. Buts it's worth it.

Marilee
1/1/2008

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!