Vegetable Root Casserole

This recipe has always been a given at large family dinners and the holidays. It seems very rich to taste, but the 'sauce' that the vegetables are in, is actually half the vegetables pureed. It's been a keeper of ours for years. The salt called for was in the recipe, I reduced that to 1/4 tsp.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 4  cups potatoes, peeled, cut into chunks
• 2  cups turnips or 2  cups  rutabagas, peeled, cut into chunks
• 2  carrots, cut into 1 inch pieces
• 1⁄4 cup butter, plus
• 2  tablespoons butter
• 1  cup onion, chopped
• 1  egg, slightly beaten
• 1⁄4 cup chives, chopped
• 1  teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. cook potatoes, turnips and carrots in boiling water until tender.
2. In medium bowl, place half of the potatoes and turnips, and all of the carrots aside.
3. Preheat oven to 325. Melt 2 teaspoons of butter.
4. Add onion and cook until soft.
5. In food processor, puree the remaining potatoes and turnips.
6. Remove to a bowl.
7. Add remaining 1/4 butter, egg, chives, salt, and pepper.
8. Stir in reserved potatoes, turnips, carrots, and onion.
9. Spoon mixture into 2 quart baking dish.
10. Bake for 30 minutes until lightly browned.