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Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions

Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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.
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Reviews

notbettycrocker
33
11/26/2005

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.

BSHEMYSHUA
21
4/4/2006

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.

krista v.
18
9/13/2008

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!