Best Honeyed Rutabaga With Caramelized Onions Recipes

MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS

Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized Onions image

Categories Garlic Onion Potato Side Bake Casserole/Gratin Parsnip Winter Rutabaga Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 9

Ingredients

7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 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 (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced

Steps:

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.

RUTABAGAS WITH CARAMELIZED ONIONS

Rutabagas with Caramelized Onions image

Categories Onion Vegetable Side Sauté Christmas Thanksgiving Vegetarian Root Vegetable Fall Winter Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 4

Ingredients

8 tablespoons (1 stick) butter
1 3/4 pounds onions, halved, thinly sliced
2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces
2 tablespoons honey

Steps:

Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

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