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

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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

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