| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | November 19 | 1 | Servings | |
INGREDIENTS
| 7 | c | Canned low-salt chicken |
| broth | ||
| 3 | lb | Russet potatoes, peeled cut |
| into 1 | ||
| 1/2-inch pieces | ||
| 1 1/2 | lb | Rutabagas, peeled cut into |
| 1/2-inch pieces | ||
| 1 1/4 | lb | Parsnips, peeled cut into 1 |
| 1/2-inch pieces | ||
| 8 | Garlic cloves | |
| 1 | Bay leaf | |
| 1 | t | Dried thyme |
| 3/4 | c | Butter, room temperature 1 |
| 1/2 sticks | ||
| 3 | Onions, thinly sliced |
INSTRUCTIONS
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 saute until beginning to brown, about 5 minutes. Reduce heat to medium-low and 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. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes. Serves 8 to 10. Bon Appetit November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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