A Vegetarian Finnish Mashed Potato Casserole Recipe

Name: A Vegetarian Finnish Mashed Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter (at room temperature) or 3/4 cup margarine, plus extra for the dish (at room temperature); 7 cups vegetarian chicken broth, I use McKays Chicken Seasoning mixed with water; 3 lbs russet potatoes, peeled and cut into 1 1/2 inch pieces; 1 1/2 lbs rutabagas, peeled and cut into 1/2 inch pieces; 1 1/2 lbs parsnips, peeled and cut into 1 1/2 inch pieces; 8 garlic cloves; 1 bay leaf; salt & pepper, to taste; 1 teaspoon dried thyme; 3 large onions, thinly sliced

Servings: persons

3/4 cup butter (at room temperature) or 3/4 cup margarine, plus extra for the dish (at room temperature)
7 cups vegetarian chicken broth, I use McKays Chicken Seasoning mixed with water
3 lbs russet potatoes, peeled and cut into 1 1/2 inch pieces
1 1/2 lbs rutabagas, peeled and cut into 1/2 inch pieces
1 1/2 lbs parsnips, peeled and cut into 1 1/2 inch pieces
8 garlic cloves
1 bay leaf
salt & pepper, to taste
1 teaspoon dried thyme
3 large onions, thinly sliced

1
Preheat oven to 375F and butter a 9x13 inch glass baking dish.
2
Combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf in a 4 quart soup pot, and bring the broth to a boil. Reduce the heat, cover partially, and simmer until the vegetables are very tender, about 30 minutes. Drain well. Remove the bay leaf.
3
Transfer the vegetables to a large bowl and add 1/2 cup of the butter or margarine. Using an electric mixer, beat the vegetables until mashed but still chunky.
4
Season with salt, pepper, and thyme and transfer the vegetables to the buttered baking dish.
5
Melt the remaining 1/4 cup butter or margarine in a large, heavy nonstick skillet over medium-high heat.
6
Add the sliced onions and saute until beginning to brown, about 5 minutes.
7
Reduce the heat to medium-low and cook until the onions are tender and golden brown, about 15 minutes. Season the onions with salt and pepper and spread evenly over the mashed vegetables.
8
Bake uncovered, until heated through and the top begins to crisp, about 25 minutes.

1589

kcal

Calories

Fat

131

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup butter (at room temperature) or 3/4 cup margarine, plus extra for the dish (at room temperature), 7 cups vegetarian chicken broth, I use McKays Chicken Seasoning mixed with water, 3 lbs russet potatoes, peeled and cut into 1 1/2 inch pieces, 1 1/2 lbs rutabagas, peeled and cut into 1/2 inch pieces, and more.

Yes, A Vegetarian Finnish Mashed Potato Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A Vegetarian Finnish Mashed Potato Casserole

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