• 8servings
  • 346calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C, D, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7 cups low-sodium chicken broth

  2. 3 pounds potatoes, peeled and cubed

  3. 1 1/2 pounds rutabagas, peeled and cubed

  4. 1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces

  5. 8 cloves garlic

  6. 1 bay leaf

  7. 1 teaspoon dried thyme

  8. 3/4 cup butter, softened

  9. 3 onions, thinly sliced

  10. salt to taste

  11. ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.

  2. Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.

  3. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute 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.

  4. Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.


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