Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions Recipe

Name: Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups low-sodium chicken broth; 3 pounds baking potatoes, peeled and cubed; 1 1/2 pounds rutabagas, peeled and cubed; 1 1/4 pounds parsnips, peeled and cubed; 8 cloves garlic; 1 bay leaf; 1 teaspoon dried thyme; 3/4 cup butter, softened; 3 onions, thinly sliced; salt and ground black pepper to taste

Servings: persons

7 cups low-sodium chicken broth
3 pounds baking potatoes, peeled and cubed
1 1/2 pounds rutabagas, peeled and cubed
1 1/4 pounds parsnips, peeled and cubed
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter, softened
3 onions, thinly sliced
salt and ground black pepper to taste

1
Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot.
2
Bring to a boil.
3
Reduce heat, and cover partially.
4
Simmer until vegetables are very tender, about 30 minutes.
5
Drain.
6
Transfer vegetables to large bowl.
7
Add 1/2 cup butter or margarine .
8
Use an electric mixer, beat mixture until mashed but still chunky.
9
Season with salt and pepper.
10
Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
11
Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat.
12
Add sliced onions.
13
Saute until beginning to brown, about 5 minutes.
14
Reduce heat to medium-low.
15
Saute until onions are tender and golden brown, about 15 minutes.
16
Season with salt and pepper.
17
Spread onions evenly over mashed vegetables.
18
Casserole can be prepared up to 1 day ahead.
19
Cover and refrigerate.
20
Preheat oven to 375 degrees F (190 degrees C).
21
Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

1300

kcal

Calories

Fat

Carbs

139

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 7 cups low-sodium chicken broth, 3 pounds baking potatoes, peeled and cubed, 1 1/2 pounds rutabagas, peeled and cubed, 1 1/4 pounds parsnips, peeled and cubed, and more.

Yes, Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions falls under the Soups & Stews 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.

Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions

How did you like this recipe?

Frequently Asked Questions