Mashed Potato, Rutabaga, And Parsnip Casserole with Caramelized Onions
alt.cooking-chien/Bette E. (2000)
Makes 8 to 10 servings

This dish can be made one day ahead.

7 cups canned, low-salt, chicken broth
3 lbs russet potatoes, peel and cut in 1 1/2-inch pieces
1 1/2 lbs rutabagas, peel and cut in 1 1/2-inch pieces
1 1/4 lbs parsnips, peel & cut in 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter or margarine, softened
3 large onions, thinly sliced
salt and fresh ground black pepper

Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.

Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13x9x2 inch baking dish.

Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. 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 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.