Mashed Root Vegetable Casserole with Caramelized Onions Good Recipes

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Mashed Root Vegetable Casserole with Caramelized Onions

"This is incredible with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made someday beforehand."

Ingredients :

7 cups low-sodium bird broth
three kilos baking potatoes, peeled and cubed
1 half pounds rutabagas, peeled and cubed
1 1/4 kilos parsnips, peeled and cubed
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter, softened
three onions, thinly sliced
salt and ground black pepper to taste

Instructions :

Prep :	Cook : 8M	Ready in :

Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce warmness, and cowl in part. Simmer until vegetables are very soft, about half-hour. Drain.
Transfer greens to huge bowl. Add half of cup butter or margarine . Use an electric mixer, beat aggregate till mashed but nevertheless chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered thirteen x nine x 2 inch baking dish.
Melt closing 1/four cup butter or margarine in a heavy massive skillet over medium-excessive warmth. Add sliced onions. Saute until beginning to brown, about five minutes. Reduce heat to medium-low. Saute till onions are smooth and golden brown, about 15 mins. Season with salt and pepper. Spread onions evenly over mashed veggies. Casserole can be prepared up to at least one day in advance. Cover and refrigerate.
Preheat oven to 375 tiers F (one hundred ninety tiers C). Bake, uncovered, for 25 minutes, or till heated via and pinnacle starts to crisp.

Notes :

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