Best Potato Rutabaga Parsnip Casserole Recipes

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MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS



Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions image

This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.

Provided by Christine L.

Categories     Side Dish     Potato Side Dish Recipes

Yield 9

Number Of Ingredients 11

7 cups low-sodium chicken broth
3 pounds potatoes, peeled and cubed
1 ½ pounds rutabagas, peeled and cubed
1 ¼ pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
¾ cup butter, softened
3 onions, thinly sliced
salt to taste
ground black pepper to taste

Steps:

  • Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
  • Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
  • Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute 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 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 49 g, Cholesterol 43.8 mg, Fat 16.2 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 10.1 g, Sodium 229.2 mg, Sugar 10.7 g

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

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.

MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS RECIPE - (4.3/5)



Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions Recipe - (4.3/5) image

Provided by á-4939

Number Of Ingredients 11

7 cups vegetable broth
3 pounds potatoes, peeled and cubed
1 1/2 pounds rutabagas, peeled and cubed
1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup vegan butter, softened
3 onions, thinly sliced
salt to taste
ground black pepper to taste

Steps:

  • 1.Combine veggie broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain. 2.Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish. 3.Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute 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. 4.Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

POTATO, RUTABAGA & PARSNIP CASSEROLE



Potato, Rutabaga & Parsnip Casserole image

I finally convinced my brother that onions are edible. So now I serve this with the family's Thanksgiving turkey dinner. Note: I save the broth that is drained from the cooked vegetables and use it in my pumpkin bisque, which I serve as the appetizer for the turkey dinner.

Provided by twobees

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 429.1, Fat 19.1, SaturatedFat 11.4, Cholesterol 45.8, Sodium 397.5, Carbohydrate 58.4, Fiber 10.5, Sugar 12.2, Protein 10.5

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