Potato, Rutabaga & Parsnip Casserole

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READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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