Prep 30 mins
Cook 1 hr
I finally convinced my brother that onions are edible. So now I serve this with the family's Thanksgiving turkey dinner. Note: I save the broth that is drained from the cooked vegetables and use it in my pumpkin bisque, which I serve as the appetizer for the turkey dinner.
- 7 cups canned low sodium chicken broth
- 3 lbs russet potatoes, peeled, cut into 1 1/2-inch pieces
- 1 1⁄2 lbs rutabagas, peeled, cut into 1/2-inch pieces
- 1 1⁄4 lbs parsnips, peeled, cut into 1 1/2-inch pieces
- 8 garlic cloves
- 1 bay leaf
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 3⁄4 cup butter, room temperature
- 3 large onions, thinly sliced
- 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 1/2 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 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté 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.