Ingredients
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7
-
3
-
1 1/2
-
1 1/4
-
8
-
1
-
1
-
1/2
-
1/2
-
3/4
-
3
-
-
-
-
Directions
Potato, Rutabaga & Parsnip Casserole, I finally convinced my brother that onions are edible So now I serve this with the family’s Thanksgiving turkey dinner Note: I save the broth that is drained from the cooked vegetables and use it in my pumpkin bisque, which I serve as the appetizer for the turkey dinner , I finally convinced my brother that onions are edible So now I serve this with the family’s Thanksgiving turkey dinner Note: I save the broth that is drained from the cooked vegetables and use it in my pumpkin bisque, which I serve as the appetizer for the turkey dinner
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Steps
|
1
Done
|
Butter 13 X 9x2-Inch Glass Baking Dish. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Transfer Mashed Vegetables to Prepared Dish. |
|
5
Done
|
Melt Remaining 1/4 Cup Butter in Heavy Large Skillet Over Medium-High Heat. Add Sliced Onions and Saut Until Beginning to Brown, About 5 Minutes. Reduce Heat to Medium-Low and Saut Until Onions Are Tender and Golden Brown, About 15 Minutes. Season With Salt and Pepper. Spread Onions Evenly Over Mashed Vegetables. |
|
6
Done
|
(casserole Can Be Prepared Up to 1 Day Ahead. Cover and Refrigerate.). |
|
7
Done
|
Preheat Oven to 375f Bake Casserole Uncovered Until Heated Through and Top Begins to Crisp, About 25 Minutes. |
