Potato, Rutabaga, Parsnip and Onion Casserole

This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.


8 to 10 servings


7 cups low-sodium chicken broth
3 pounds baking potatoes, peeled and cubed
1 1/2 pounds rutabagas, peeled and cubed
1 1/4 pounds parsnips, peeled and cubed
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter or margarine, room temperature
3 onions, thinly sliced
salt and ground black pepper to taste


Combine chicken broth, potatoes, rutabagas, parsnips, garlic, 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.

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.

Melt remaining 1/4 cup butter 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.

Preheat oven to 375°F (191°C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

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