Potato Rutabaga Parsnip Casserole Recipes

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



Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions Recipe - (4.3/5) image

Provided by á-4939

Number Of Ingredients 11

7 cups vegetable broth
3 pounds potatoes, peeled and cubed
1 1/2 pounds rutabagas, peeled and cubed
1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup vegan butter, softened
3 onions, thinly sliced
salt to taste
ground black pepper to taste

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.

POTATO, RUTABAGA & PARSNIP CASSEROLE



Potato, Rutabaga & Parsnip Casserole image

I finally convinced my brother that onions are edible. So now I serve this with the family's Thanksgiving turkey dinner. Note: I save the broth that is drained from the cooked vegetables and use it in my pumpkin bisque, which I serve as the appetizer for the turkey dinner.

Provided by twobees

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

7 cups canned low sodium chicken broth
3 lbs russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 lbs rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 lbs parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup 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.

Nutrition Facts : Calories 429.1, Fat 19.1, SaturatedFat 11.4, Cholesterol 45.8, Sodium 397.5, Carbohydrate 58.4, Fiber 10.5, Sugar 12.2, Protein 10.5

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.

SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE



Scandinavian Mashed Potato and Rutabaga Casserole image

(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.

Provided by Olha7397

Categories     Norwegian

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

2 lbs thin skinned boiling potatoes
salt
1 lb rutabaga, about 1 medium
1/4 cup flour
2 eggs
2 teaspoons salt
1/2-1 cup hot milk or 1/2-1 cup light cream
1 tablespoon butter
1/4 cup fine dry breadcrumb

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.

Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.2, Sodium 438.2, Carbohydrate 22.7, Fiber 2.2, Sugar 3.1, Protein 3.9

MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS



Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions image

This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.

Provided by Bob Cody

Categories     Potato Side Dishes

Yield 9

Number Of Ingredients 11

7 cups low-sodium chicken broth
3 pounds potatoes, peeled and cubed
1 ½ pounds rutabagas, peeled and cubed
1 ¼ pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
¾ cup butter, softened
3 onions, thinly sliced
salt to taste
ground black pepper to taste

Steps:

  • 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 13 x 9 x 2 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.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 49 g, Cholesterol 43.8 mg, Fat 16.2 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 10.1 g, Sodium 229.2 mg, Sugar 10.7 g

MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS



Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions image

This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.

Provided by Christine L.

Categories     Potato Side Dishes

Yield 9

Number Of Ingredients 11

7 cups low-sodium chicken broth
3 pounds potatoes, peeled and cubed
1 ½ pounds rutabagas, peeled and cubed
1 ¼ pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
¾ cup butter, softened
3 onions, thinly sliced
salt to taste
ground black pepper to taste

Steps:

  • 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 13 x 9 x 2 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.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 49 g, Cholesterol 43.8 mg, Fat 16.2 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 10.1 g, Sodium 229.2 mg, Sugar 10.7 g

PARSNIP POTATO GRATIN



Parsnip Potato Gratin image

Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 8

4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1-1/2 cups shredded Gruyere or Swiss cheese, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream

Steps:

  • Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

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