Try this Mashed Potato, Rutabaga And Parsnip Casserole with Carameli recipe, or contribute your own.
Suggest a better descriptionButter 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
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Serving Size: 1 Serving (4073g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2687 | ||
Calories from Fat: 1048 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.5g | 155 % | |
Saturated Fat 32.3g | 162 % | |
Monounsaturated Fat 47.1g | ||
Polyunsanturated Fat 28.5g | ||
Cholesterol 717.5mg | 221 % | |
Sodium 1942.5mg | 67 % | |
Potassium 2318.2mg | 61 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 20.9g | ||
Protein 365g | 521 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2687
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