Mashed Potato Rutabaga And Parsnip Casserole With Caramelized Onions Recipe 435 Food

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.

MASHED POTATOES WITH PARSNIPS AND CARAMELIZED ONIONS

Steps:

• Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat.
• Add onions and cook until golden, stirring often, about 15 minutes.
• Mix in rosemary and put onions aside.
• Bring large pot of salted water to boil.
• Add parsnips and potatoes; boil until tender, about 20 minutes.
• Drain well.
• Return vegetables to pot and mash.
• Add warm milk and 1 1/2 tablespoons butter; stir until smooth.
• Stir in onion mixture.
• Season with salt and pepper.

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.

FINNISH RUTABAGA (SWEDES) CASSEROLE

Steps:

• Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
• Reduce heat and simmer until rutabagas are soft, about 20 minutes.
• Drain and mash the rutabagas.
• Meanwhile, soak the bread crumbs in the cream.
• To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
• Combine the cream mixture with the mashed rutabagas.
• Butter a 2-1/2 quart casserole dish.
• Turn the rutabagas into the casserole and dot with the butter.
• Bake at 350F for 1 hour or until lightly browned on top.

POTATO, RUTABAGA & PARSNIP CASSEROLE

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.

MASHED RUTABAGAS AND POTATOES

Steps:

• In large pot, bring potatoes, rutabagas and enough salted water to cover to a boil. Reduce heat and simmer 20 minutes, or until potatoes and rutabagas are fork-tender; drain.
• Transfer to large bowl. Using hand masher or potato ricer, mash potato mixture until smooth. In pot over medium-high heat, warm buttermilk and butter for 1 minute, or until hot.
• Stir hot buttermilk mixture into potatoes. Fold in chives; season with salt and pepper, if desired.

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.