Buttery root vegetable bake

    (36)
    2 hours

    This winter vegetable casserole is jam-packed full of flavour. Swedes, parsnips and potatoes are mashed with butter, then topped with caramelised onions and baked until golden. Serve as a side for Sunday lunch or Christmas dinner.


    29 people made this

    Ingredients
    Serves: 9 

    • 1.7 litres low salt chicken stock
    • 1.35kg potatoes, peeled and cubed
    • 675g swedes, peeled and cubed
    • 575g parsnips, peeled and cut into 3.75cm pieces
    • 8 cloves garlic
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 175g butter, softened and divided
    • 3 onions, thinly sliced
    • salt to taste
    • ground black pepper to taste

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Combine chicken stock, potatoes, swedes, parsnips, cloves, bay leaf and thyme in a large pot. Bring to the boil. Reduce heat and partially cover. Simmer until vegetables are very tender, about 30 minutes. Drain.
    2. Transfer vegetables to large bowl. Add 115g butter. Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 23x33cm or similar sized baking dish.
    3. Melt remaining butter in a heavy large frying pan 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.
    4. Preheat oven to 190 C / Gas 5. Bake, uncovered, for 25 minutes or until heated through and top begins to crisp.
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    Reviews & ratings
    Average global rating:
    (36)

    Reviews in English (30)

    by
    28

    I served this with a thyme and rosemary seasoned pork roast last night. I scaled it to four servings, as we are a small family. Otherwise, I followed the recipe exactly. My husband, who always said he "hates" rutabagas and parsnips, loved this recipe. He went back for thirds! My mother-in-law also loved this, and I will definitely make this again. Peeling all the vegetables was worth the effort.  -  08 Feb 2004  (Review from Allrecipes US | Canada)

    by
    25

    I made this for Thanksgiving thinking it was rather risky because the potatoes would be "different." What a pleasant surprise! Even the kids loved the slightly different flavor and the potatoes were devoured. I made a double batch, so I sat down in front of the TV the night before and peeled my heart out. That's the only drawback, those nasty rutabaga and turnip skins. Buts it's worth it.  -  21 Nov 2001  (Review from Allrecipes US | Canada)

    by
    16

    Was looking for a different mashed potato recipe to serve with our annual New Years Eve Lamb roast and found this one. It was perfect. The only changes I made was to cut back on the butter and instead added a little of the leftover broth to the mashed vegetables. I also sauteed the onion in mostly olive oil with a tablespoon of butter. Just Hubby and I and we loved this, but I plan to make a big batch for my next family potluck!  -  01 Jan 2008  (Review from Allrecipes US | Canada)

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