| 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 |
ts |
Dried thyme |
| 3/4 |
c |
Butter; room temperature (1 |
|
|
; 1/2 sticks) |
| 3 |
lg |
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
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