Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions
Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions is a hor d'oeuvre that serves 10. One portion of this dish contains around 8g of protein, 15g of fat, and a total of 341 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you have baking potatoes, garlic, parsnips, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: Mashed Potato, Rutabagan and Parsnip Casserole with Caramelized Onions, Creamy Mashed Rutabaga with Caramelized Onions, and Loaded Mashed Potato Casserole with Bacon & Caramelized Onions.
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.