This rustic casserole brings together the earthy sweetness of parsnips, the subtle bite of rutabagas, and the familiar comfort of potatoes. Whipped with butter until fluffy yet slightly chunky, then topped with deeply golden caramelized onions, it’s a hearty side dish perfect for autumn gatherings, holiday tables, or whenever you’d like to elevate “plain” mashed potatoes into something memorable.
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 and bring to a boil over high heat. Reduce heat, partially cover, and simmer until vegetables are very tender, about 30 minutes. Drain well, discarding the bay leaf. (Reserve stock for soup or gravy, if desired.)
Transfer vegetables to a large mixing bowl. Add 1/2 cup butter and mash with a mixer on low speed (or by hand) until smooth but still slightly chunky. Season generously with salt and pepper. Spread into a buttered 13x9x2-inch baking dish.
In a large skillet, melt the remaining 1/4 cup butter over medium-high heat. Add onions and cook, stirring, until softened and beginning to turn golden, about 5 minutes. Reduce heat to medium-low and cook until deeply caramelized, about 15 minutes more. Season with salt and pepper.
Spread the caramelized onions evenly over the mashed vegetables. (The casserole can be made up to 1 day ahead; cover and refrigerate.)
Preheat oven to 375°F. Bake uncovered for 25 minutes, or until heated through and the top begins to crisp. Serve hot.
SERVING SUGGESTIONS:
This casserole pairs beautifully with roasted meats like chicken, turkey, or beef, making it a standout side dish for Thanksgiving or holiday dinners. For a vegetarian spread, serve it alongside roasted root vegetables, a crisp green salad, or a mushroom gravy. Its rustic flavor also complements hearty stews and braised dishes.
