Potato, Rutabaga and parsnip casserole with caramelized onions

[Guest guest]

This is one I really want to try, but my friend told me last night that she

dislikes rutabagas and parsnips. I once thought I did, too, until I actually

tried them. Now, they're a favorite.

 

 

* Exported from MasterCook *

 

MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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7 cups canned low-salt vegetable broth

3 pounds russet potatoes -- peeled, cut into 1 1/2-inch pieces

1 1/2 pounds rutabagas -- peeled, cut into 1 1/2-inch pieces

1 1/4 pounds parsnips -- peeled, cut into 1 1/2-inch pieces

8 garlic cloves

1 bay leaf

1 teaspoon dried thyme

3/4 cup butter -- (1 1/2 sticks) room

temperature

3 large onions -- thinly sliced

 

Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large

pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are

very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl.

Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still

chunky. Season with salt and pepper. Transfer mashed vegetables to prepared

dish.

 

Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add

sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat

to medium-low and sauté 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° F. Bake casserole uncovered until heated through and top

begins to crisp, about 25 minutes.

 

Serves 8 to 10.

 

 

Bon Appétit

November 1994

 

 

 

 

 

 

 

Source:

" http://www.epicurious.com/run/recipe/view?id=2607 "

 

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Per Serving (excluding unknown items): 383 Calories; 18g Fat (40.4% calories

from fat); 6g Protein; 53g Carbohydrate; 9g Dietary Fiber; 47mg Cholesterol;

211mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0