Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 7 c Canned low-salt chicken
- 3 lb Russet potatoes; peeled, cut
- ; 1/2-inch pieces
- 1 1/2 lb Rutabagas; peeled, cut into
- ; 1/2-inch pieces
- 1 1/4 lb Parsnips; peeled, cut into 1
- ; 1/2-inch pieces
- 3/4 c Butter; room temperature (1
- ; 1/2 sticks)
- 3 lg Onions; thinly sliced
- 8 Garlic cloves
- 1 ts Dried thyme
- 1 Bay leaf
Preparation
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 saute until beginning to brown, about 5 minutes. Reduce heat to medium-low and 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 375 F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes. Serves 8 to 10. Bon Appetit November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
