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Wonderful as a
side dish to turkey...
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7
cups |
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canned low-salt chicken broth |
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3
lbs |
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russet potatoes, peeled, cut into
1½-inch pieces |
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1½
lbs |
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rutabagas, peeled, cut into ½-inch
pieces |
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1¼
lbs |
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parsnips, peeled, cut into 1½-inch
pieces |
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8
cloves |
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garlic |
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1
bay |
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leaf |
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1
tsp |
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dried thyme |
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¾
cup |
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(1½
sticks) butter, at room temperature |
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3
large |
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onions, thinly sliced |
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1 |
Butter
13x9x2-inch glass baking dish. Combine first 7
ingredients in large pot; bring to a boil.
Reduce heat, cover partially and simmer until
vegetables are very tender, about 30 minutes.
Drain well. Transfer vegetables to large bowl.
Add ½ cup butter. Using electric mixer, beat
mixture until mashed but still chunky. Season
with salt and pepper. Transfer mashed vegetables
to prepared dish. |
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2 |
Melt
remaining ¼ 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. |
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3 |
Preheat oven
to 375°F. Bake casserole uncovered until heated
through and top begins to crisp, about 25
minutes. |
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Servings: 8 |
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Cooking Tips |
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*Casserole may be
prepared up to 1 day ahead. Cover and refrigerate until
ready to bake) |
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Recipe Source |
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Bon Appetit |
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