Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

Photo by Debra C.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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