This may seem like a strange side dish, but – trust me – it’s delicious! Until a couple of years ago, I had never had rutabaga or parsnips. But, once I was adventurous enough to try them (and buy them!), I needed something fun to make with them!
So, I found this recipe and gave it a try. The verdict? It’s tasty, homey, and comforting. A perfect side dish to a fall or winter meal. It does take a bit of prep work (peeling lots of root veggies), but it is worth it. It reheats well and you can even freeze the leftovers. Enjoy!
Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized Onions
Adapted from Bon Appetit, Nov 1994
7 cups canned low-salt chicken or vegetable broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
2 Tbsp canola oil
3 large onions, thinly sliced
Spray 13 x 9×2-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.
Meanwhile, Heat oil 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.
Once tender, drain potatoes, rutabaga & parsnips well. Transfer vegetables to large bowl. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
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.
Total Fat: 2.5 g
Saturated Fat: 0.2 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat:1.4 g
Cholesterol: 0.0 mg
Sodium: 58.4 mg
Potassium: 889.8 mg
Total Carbohydrate: 37.1 g
Dietary Fiber: 4.9 g
Sugars: 6.2 g
Protein: 5.2 g