Buttery Root Vegetable Casserole – Allrecipes website
- 1.7 litres low salt chicken stock
- 1.35kg potatoes, peeled and cubed
- 675g swedes, peeled and cubed
- 575g parsnips, peeled and cut into 3.75cm pieces
- 8 cloves garlic
- 1 bay leaf
- 1 teaspoon dried thyme
- 175g butter, softened and divided
- 3 onions, thinly sliced
- salt to taste
- ground black pepper to taste
Combine chicken stock, potatoes, swedes, parsnips, cloves, bay leaf and thyme in a large pot.
Bring to the boil.
Reduce heat and partially cover.
Simmer until vegetables are very tender, about 30 minutes. Drain.
Transfer vegetables to large bowl.
Add 115g butter.
Use an electric mixer, beat mixture until mashed but still chunky.
Season with salt and pepper.
Transfer mashed vegetables to a buttered 23x33cm or similar sized baking dish.
Melt remaining butter in a heavy large frying pan 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 190 C / Gas 5.
Bake, uncovered, for 25 minutes or until heated through and top begins to crisp.