Potato, Rutabaga & Parsnip Casserole Recipe

Name: Potato, Rutabaga & Parsnip Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups canned low sodium chicken broth; 3 lbs russet potatoes, peeled, cut into 1 1/2-inch pieces; 1 1/2 lbs rutabagas, peeled, cut into 1/2-inch pieces; 1 1/4 lbs parsnips, peeled, cut into 1 1/2-inch pieces; 8 garlic cloves; 1 bay leaf; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 3/4 cup butter, room temperature; 3 large onions, thinly sliced

Servings: persons

7 cups canned low sodium chicken broth
3 lbs russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 lbs rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 lbs parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup butter, room temperature
3 large onions, thinly sliced

1
Butter 13 x 9x2-inch glass baking dish.
2
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.
3
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.
4
Transfer mashed vegetables to prepared dish.
5
Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and saute until beginning to brown, about 5 minutes. Reduce heat to medium-low and saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables.
6
(Casserole can be prepared up to 1 day ahead. Cover and refrigerate.).
7
Preheat oven to 375u00b0F Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.

1590

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 11 ingredients. The key ingredients include: 7 cups canned low sodium chicken broth, 3 lbs russet potatoes, peeled, cut into 1 1/2-inch pieces, 1 1/2 lbs rutabagas, peeled, cut into 1/2-inch pieces, 1 1/4 lbs parsnips, peeled, cut into 1 1/2-inch pieces, and more.

Yes, Potato, Rutabaga & Parsnip Casserole 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.

Potato, Rutabaga & Parsnip Casserole

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