Mashed Potato, Swede and Parsnip Casserole with Caramelized Onions
Bon Appétit | November 1994
Ingredients:
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7 cups low-salt chicken stock
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1.5 kg all purpose potatoes, peeled, cut into 4cm pieces
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700 g swedes, peeled, cut into 1.5 cm pieces
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500 g parsnips, peeled, cut into 4 cm pieces
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8 garlic cloves
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1 bay leaf
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1 teaspoon dried thyme
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3/4 cup butter, room temperature
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3 large onions, thinly sliced
Method:
Butter 30 x 22 x 5 cm 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.