Mashed potato, rutabaga and parsnip casserole with carameli

1 servings

Ingredients

Quantity Ingredient
7 cups Canned low-salt chicken broth
3 pounds Russet potatoes; peeled, cut into 1
; 1/2-inch pieces
1½ pounds Rutabagas; peeled, cut into
; 1/2-inch pieces
1¼ pounds Parsnips; peeled, cut into 1
; 1/2-inch pieces
8 Garlic cloves
1 Bay leaf
1 teaspoon Dried thyme
¾ cup Butter; room temperature (1
; 1/2 sticks)
3 larges Onions; thinly sliced

Directions

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 ½ 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 ¼ 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. (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.

Serves 8 to 10.

Bon Appetit November 1994

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