mashed-potato-rutabaga-and-parsnip.json

{
    "directions": [
        "Combine chicken broth, potatoes, rutabagas, parsnips, cloves, 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."
    ],
    "ingredients": [
        "7 cups low-sodium chicken broth",
        "3 pounds potatoes, peeled and cubed",
        "1 1/2 pounds rutabagas, peeled and cubed",
        "1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces",
        "8 cloves garlic",
        "1 bay leaf",
        "1 teaspoon dried thyme",
        "3/4 cup butter, softened",
        "3 onions, thinly sliced",
        "salt to taste",
        "ground black pepper to taste"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions",
    "url": "http://allrecipes.com/recipe/13529/mashed-potato-rutabaga-and-parsnip/"
}