Best Mashed Root Vegetable Casserole With Caramelized Onions Recipes

ROOT VEGETABLE MASH WITH CARAMELIZED ONIONS

Steps:

• Prepare the carrots and parsnips for cooking and add to a large saucepan. (Though the original recipe called for peeled carrots, I prefer not to peel.) Add water to cover vegetables and bring the pot to a boil. Lower the heat and simmer for 10-15 minutes until the carrots and parsnips are tender.
• While the carrots and parsnips are cooking, melt the butter in a nonstick skillet over medium-low heat. Add the onions and cook, stirring often until the onions ae cooked and a golden brown, about 6 to 8 minutes. If you are using the sugar, add now. Add the thyme. Reduce the heat to low and continue cooking another 6 minutes. If the pan seems too dry (onions are sticking), add a teaspoon of the cooking broth from the carrots and parsnips. Onions should be nicely browned and barely holding their shape.
• Add drained chickpeas, to the onions and cook until warmed through, about 3 minutes.
• Drain the carrots and parsnips, reserving 1/2 cup of the cooking liquid. Keep warm. Using an immersion blender, counter blender or food processor puree the carrots & parsnips with the salt, pepper and nutmeg and 1/3 cup of cooking liquid. If they are too thick for your tastes, add additional cooking liquid.
• To assemble the dish, serve a portion of the carrots and parsnips mounding down a center. Place a portion of the onions and chickpeas in the center well. Alternately, you can serve family-style with a mound of the mash int he center with a ring of the onions and chickpeas around the outside.
• (For WW: 5 points per serving on Flex; Core (w/o brown sugar) plus 1/2 point).

MIXED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
• Bake about 30 minutes, or until browned and bubbly.

MASHED ROOT VEGETABLE CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• Combine chicken broth, potatoes, rutabagas, parsnips, 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.
• Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . 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.
• Melt remaining 1/4 cup butter or margarine in a heavy large skillet 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 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• 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 sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté 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.

MASHED ROOT VEGETABLE CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• Combine chicken broth, potatoes, rutabagas, parsnips, 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.
• Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . 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.
• Melt remaining 1/4 cup butter or margarine in a heavy large skillet 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 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

MASHED ROOT VEGETABLE CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• Combine chicken broth, potatoes, rutabagas, parsnips, 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.
• Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . 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.
• Melt remaining 1/4 cup butter or margarine in a heavy large skillet 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 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

ROOT VEGETABLES CASSEROLE FOR WINTER

Steps:

• Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain.
• While that's bubbling, saute onions in butter; set aside.
• Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
• To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y!
• Add sauteed onions, crumbs and eggies; mix in lightly.
• Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).

MASHED ROOT VEGETABLE CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• Combine chicken broth, potatoes, rutabagas, parsnips, 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.
• Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . 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.
• Melt remaining 1/4 cup butter or margarine in a heavy large skillet 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 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

MASHED ROOT VEGETABLE CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• Combine chicken broth, potatoes, rutabagas, parsnips, 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.
• Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . 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.
• Melt remaining 1/4 cup butter or margarine in a heavy large skillet 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 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

MASHED ROOT VEGETABLE CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• Combine chicken broth, potatoes, rutabagas, parsnips, 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.
• Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . 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.
• Melt remaining 1/4 cup butter or margarine in a heavy large skillet 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 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.