mashed potato, rutabaga and parsnip casserole with caramelized onions 



Serves 8 to 10


  • 7 cups canned low-salt chicken broth (or vegetable stock)
  • 3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
  • 1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
  • 1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
  • 8 garlic cloves
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 3 large onions, thinly sliced


  1. 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.
  2. 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.)
  3. Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.


Maple Rutabaga With Cranberries


  • 4 lbs rutabagas
  • 2/3 cup maple syrup
  • 1/4 cup butter
  • 1/4 teaspoon salt and pepper, each
  • 1/2 cup dried cranberries
  • 1 cup fresh breadcrumb
  • 3 tablespoons butter, melted
  • 2 tablespoons fresh parsley, chopped


  1. Peel rutabaga and cut into cubes.
  2. Cook 30-40 minutes till tender.
  3. Drain and mash, adding maple syrup, butter, salt, and pepper.
  4. Stir in cranberries.
  5. Spread into a 2 litre baking dish.
  6. If making ahead, cover and refrigerate now for up to 24 hours, and add 15 minutes to baking time.
  7. Bake, covered, at 400F for 30 minutes or till hot.
  8. For topping, combine ingredients and sprinkle over top.
  9. Broil for 2 or 3 minutes until a nice golden colour.

Zesty Roasted Rutabaga and Carrots
Loosely adapted from

  • 4 medium carrots, cut into 3 inch julienne strips
  • 2 rutabagas, peeled and cut into 3 inch julienne strips
  • 1/2 C. water
  • 1 1/2  T. extra virgin olive oil
  • 1 T. brown sugar
  • 1 lemon, juiced and zested
  • 1/4 t. dill weed
  • salt and pepper to taste
  1. Preheat the oven to 400 F. 
  2. In a large saucepan, combine the carrots, rutabaga and water. Over high heat, bring to a boil and cook for 5 minutes.  Drain off water.
  3. In a small bowl, combine the remaining ingredients and toss with the parboiled vegetables.  Spread out into a single layer on a cookie sheet.
  4. Bake for 15-20 minutes or until vegetables are golden and tender.  Serve hot as a dinner side dish or chilled as a light lunch.

roots anna


  • 3 cloves garlic, unpeeled      
  • 1/4 teaspoon olive oil      
  • 1 1/2 pounds Yukon Gold, or Idaho potatoes      
  • 1 (about 2 pounds) rutabaga      
  • 6 tablespoons unsalted butter      
  • 1 1/2 teaspoons salt      
  • 3/4 teaspoon freshly ground black pepper      
  • 1 1/2 teaspoons fresh thyme leaves      


  1. Heat oven to 450degrees. Place garlic in an ovenproof ramekin; drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Remove garlic from oven, and let stand until cool enough to handle. Peel garlic, cut into slices, and set aside. Reduce heat to 425degrees.
  2. Meanwhile, peel potatoes, and slice them as thinly as possible; place them in a bowl, and put damp paper towel on top to keep them from turning brown. Peelrutabaga, and cut in half, slice as thinly as possible, and cover with a damp paper towel.
  3. In a 10-inch nonstick ovenproof skillet, melt 2 tablespoons butter, swirling pan to coat bottom and sides. Remove from heat. Starting at the sides of the pan, arrange about half of the rutabaga slices in overlapping concentric circles, covering bottom of pan; press to compress. Sprinkle rutabaga with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and a third of the roasted garlic; dot with 1 tablespoon butter.
  4. Arrange the potato slices in tight concentric circles over the rutabaga, and press down. Season with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and another third of the garlic; dot with 1 tablespoon butter. Arrange remaining rutabaga on top, and season again with 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining garlic; dot with 1 tablespoon butter.
  5. Spread a large piece of aluminum foil with remaining tablespoon butter. Cover skillet tightly with the foil, buttered side down. Place a cast-iron skillet on the foil to weigh it down, and transfer to the oven. Bake until vegetables are tender when pierced with the tip of a knife, 50 to 60 minutes.
  6. Remove pan from oven, and let stand on a wire rack for 15 minutes. Remove foil, and invert roots carefully onto a serving dish. Garnish with remaining 1/2 teaspoon thyme, and serve warm. This can be made ahead of time.

Source Martha Stewart Living, November 1995           

Mashed Potatoes and Rutabaga with Lemon

Read more at:


  • 2 pounds rutabaga (yellow turnip), peeled and cut into 2- inch pieces
  • 2 pounds Yukon gold potatoes, peeled and quartered
  • 12 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups half-and-half, warmed Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoons finely grated lemon zest
  • 8 scallions, white and green parts, chopped, plus extra, whole, for garnish
  • 1/3 cup finely chopped fresh parsley
  • 1 1/2 cups fresh, unseasoned breadcrumbs


  1. Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
  2. Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
  3. Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)
  4. Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)