Potato Rutabaga Parsnip Casserole Recipes

MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• 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 sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté 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.

RUTABAGA-POTATO CASSEROLE

Steps:

• In a large saucepan, combine rutabagas, potatoes and water.
• Bring to a boil; cook over low heat 25 minutes or until tender.
• Drain, reserving liquid.
• Mash rutabagas and potatoes until smooth.
• Butter a shallow, 2-quart casserole dish; set aside.
• Preheat oven to 300°F.
• In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid.
• Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper.
• Beat until light and fluffy.
• Spoon into prepared casserole dish.
• Use a spoon to smooth top.
• Drizzle with 3 tablespoons melted butter.
• Bake, uncovered, 1 1/2 - 2 hours or until lightly browned.

SMASHED POTATOES, RUTABAGAS AND PARSNIPS

Steps:

• Peel potatoes, parsnips and rutabagas. Chop all into a large dice, keeping them similarly sized. Peel and dice the onion. Place potatoes, rutabaga and parsnip into a medium sauce pan, add salt, add water to fill just above the level of the vegetables in the pot. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, place vegetables back into the pot, add butter and cream cheese, then mash all together with a potato masher.

MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS RECIPE - (4.3/5)

Steps:

• 1.Combine veggie 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. 2.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 13 x 9 x 2 inch baking dish. 3.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. 4.Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE

Steps:

• Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
• Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
• Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
• Scandinavian Feasts.