Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions
Need a gluten free and vegetarian side dish? Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions could be an outstanding recipe to try. One portion of this dish contains about 8g of protein, 15g of fat, and a total of 341 calories. This recipe serves 10. This recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. A mixture of parsnips, onions, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.
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.
Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat.
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.
Preheat oven to 375 degrees F (190 degrees C).
Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.