Ingredients:
6 cups chicken broth
2 pounds potatoes, peeled and cubed
2 pounds rutabagas, peeled and cubed
6 cloves garlic
6 cups chicken broth
2 pounds potatoes, peeled and cubed
2 pounds rutabagas, peeled and cubed
6 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter, softened
2 large onions, thinly sliced
salt and ground black pepper to taste
1 teaspoon dried thyme
3/4 cup butter, softened
2 large onions, thinly sliced
salt and ground black pepper to taste
optional: shredded cheese (mozzarella for mild taste or maybe gruyere for a stronger taste)
Preparation:
1. Combine chicken broth, potatoes, rutabagas, garlic, 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. 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. Sautee until beginning to brown, about 5 minutes. Reduce heat to medium-low. Sautee 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.
Preparation:
1. Combine chicken broth, potatoes, rutabagas, garlic, 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. 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. Sautee until beginning to brown, about 5 minutes. Reduce heat to medium-low. Sautee 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.
Jeffrey and I both agree that this recipe needs cheese, so we added mozzarella to ours. It's pretty good, and besides the butter, very healthy. Enjoy!
*Recipe from Howard at Dominion Harvest*
-Sarah
