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Farmers Market Archive

Mashed Potato, Rutabaga and Parsnip Casserole With Caramelized Onions

Stock up on potatoes, rutabagas, parsnips, garlic and yellow onions at the October 31 Mill City Farmers Market. Here's a recipe from the Allrecipes website that uses all those ingredients.

Mashed Potato, Rutabaga and Parsnip Casserole With Caramelized Onions

7 cups low-sodium chicken 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 butter, softened 
3 yellow onions, thinly sliced 
Salt to taste 
Ground black pepper to taste

Combine chicken broth, potatoes, rutabagas, parsnips, garlic, 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.

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.

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.

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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