Title: Mashed Potato, Rutabaga And Parsnip Casserole with Carameli
Categories: November 19
Yield: 1 servings

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

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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