A Vegetarian Finnish Mashed Potato Casserole

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 3/4 cup butter (at room temperature) or 3/4 cup margarine, plus extra for the dish (at room temperature)
• 7 cups vegetarian chicken broth, i use mckays chicken seasoning mixed with water
• 3 lbs russet potatoes, peeled and cut into 1 1/2 inch pieces
• 1 1/2 lbs rutabagas, peeled and cut into 1/2 inch pieces
• 1 1/2 lbs parsnips, peeled and cut into 1 1/2 inch pieces
• 8 garlic cloves
• 1 bay leaf
• salt & pepper, to taste
• 1 teaspoon dried thyme
• 3 large onions, thinly sliced

Recipe

• 1 preheat oven to 375f and butter a 9×13 inch glass baking dish.
• 2 combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf in a 4 quart soup pot, and bring the broth to a boil. reduce the heat, cover partially, and simmer until the vegetables are very tender, about 30 minutes. drain well. remove the bay leaf.
• 3 transfer the vegetables to a large bowl and add 1/2 cup of the butter or margarine. using an electric mixer, beat the vegetables until mashed but still chunky.
• 4 season with salt, pepper, and thyme and transfer the vegetables to the buttered baking dish.
• 5 melt the remaining 1/4 cup butter or margarine in a large, heavy nonstick skillet over medium-high heat.
• 6 add the sliced onions and sauté until beginning to brown, about 5 minutes.
• 7 reduce the heat to medium-low and cook until the onions are tender and golden brown, about 15 minutes. season the onions with salt and pepper and spread evenly over the mashed vegetables.
• 8 bake uncovered, until heated through and the top begins to crisp, about 25 minutes.