Smashed Potatoes Rutabagas And Parsnips Recipes

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SMASHED POTATOES, RUTABAGAS AND PARSNIPS



Smashed Potatoes, Rutabagas and Parsnips image

Make and share this Smashed Potatoes, Rutabagas and Parsnips recipe from Food.com.

Provided by Barkparkbarb

Categories     Vegetable

Time 22m

Yield 3 cups, 2-4 serving(s)

Number Of Ingredients 8

2 cups red potatoes
1 cup rutabaga
1 cup parsnip
1 small yellow onion
1 1/2 teaspoons salt
2 ounces low-fat cream cheese
2 tablespoons butter
1/4 teaspoon ground black pepper

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.

Nutrition Facts : Calories 376.4, Fat 18.6, SaturatedFat 11.1, Cholesterol 51.5, Sodium 1992.5, Carbohydrate 47.7, Fiber 8, Sugar 12.6, Protein 7.9

MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS



Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized Onions image

Categories     Garlic     Onion     Potato     Side     Bake     Casserole/Gratin     Parsnip     Winter     Rutabaga     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 9

7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced

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.

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