| 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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