Mashed Root Vegetable Casserole with Caramelized Onions Popular Recipes

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Mashed Root Vegetable Casserole with Caramelized Onions

"This is high-quality with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made in the future beforehand."

Ingredients :

7 cups low-sodium fowl broth
3 kilos baking potatoes, peeled and cubed
1 half pounds rutabagas, peeled and cubed
1 1/four pounds parsnips, peeled and cubed
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/four cup butter, softened
3 onions, thinly sliced
salt and floor black pepper to flavor

Instructions :

Prep :	Cook : 8M	Ready in :

Combine hen broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a huge pot. Bring to a boil. Reduce warmth, and cowl partially. Simmer till greens are very tender, about 30 minutes. Drain.
Transfer greens to huge bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat combination till mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x nine x 2 inch baking dish.
Melt ultimate 1/four cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, approximately five minutes. Reduce heat to medium-low. Saute until onions are gentle and golden brown, approximately 15 minutes. Season with salt and pepper. Spread onions lightly over mashed veggies. Casserole can be organized up to 1 day ahead. Cover and refrigerate.
Preheat oven to 375 ranges F (a hundred ninety tiers C). Bake, exposed, for 25 minutes, or until heated thru and pinnacle starts offevolved to crisp.

Notes :

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