This mashed medley of fall vegetables is a flavorful change from “plain” mashed potatoes.
INGREDIENTS:
3 pounds baking potatoes, peeled and cubed
1 1/4 pounds parsnips, peeled and cubed
1 1/2 pounds rutabagas, peeled and
cubed
7 cups chicken stock
8 whole cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter, softened (divided)
3 large onions, thinly sliced
Salt and freshly ground black pepper to taste
METHOD:
Place potatoes, parsnips, rutabagas, garlic, bay leaf, and thyme in a large stockpot. Add chicken stock to vegetables in a stockpot. Over high heat, bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain. Discard bay leaf. (Reserve stock for soup or gravy, if desired.)
Transfer drained vegetables to a large mixing bowl of a mixer. Add 1/2 cup butter. Using the flat paddle, beat the mixture at low speed until the vegetables are mashed but still a little chunky. Season to taste with salt and pepper.
Transfer mashed vegetables to a buttered 13 x 9 x 2-inch baking dish.
Melt the remaining 1/4 cup butter in a heavy large skillet over medium-high heat. Add sliced onions. Sauté onions until they begin to caramelize and become golden about 5 minutes. Reduce heat to medium-low. Continue to sauté onions until they are a rich golden brown, about 15 minutes. Season with salt and pepper.
Spread caramelized onions evenly on top of mashed vegetables. (If desired, the casserole can be prepared up to 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Bake casserole uncovered, for 25 minutes, or until heated through and top begins to crisp.
