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    You are in: Home / Recipes / Potato, Rutabaga & Parsnip Casserole Recipe
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    Potato, Rutabaga & Parsnip Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    2B's's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Butter 13 x 9x2-inch glass baking dish.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Transfer mashed vegetables to prepared dish.
    5. 5
      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.
    6. 6
      (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.).
    7. 7
      Preheat oven to 375°F Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Potato, Rutabaga & Parsnip Casserole

    Serving Size: 1 (494 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 429.1
     
    Calories from Fat 172
    40%
    Total Fat 19.1 g
    29%
    Saturated Fat 11.4 g
    57%
    Cholesterol 45.7 mg
    15%
    Sodium 397.4 mg
    16%
    Total Carbohydrate 58.4 g
    19%
    Dietary Fiber 10.4 g
    41%
    Sugars 12.2 g
    48%
    Protein 10.5 g
    21%

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