Here’s Gloria Kobrin again, demonstrating another vegetarian delight:
Root Vegetable Casserole with Caramelized Onions
Serves 10 to 12
Prep time: Root vegetables-60 minutes, Onions-40 minutes, Baking: 0 min
Equipment: 10 cup pot, large skillet, large mixing bowl, 10 cup casserole, large colander
- 3 pounds russet potatoes
- 1 pound turnips
- 2 pounds parsnips large
- 5 large onions 10 cup casserole
- 7 cloves garlic- peeled
- 1 bay leaf
- 1 medium bunch fresh thyme leaves
- 7 cups fresh/boxed vegetable broth
- 2 sticks non-dairy margarine-softened
- Olive oil
- Spray casserole with olive oil.
- Peel potatoes and parsnips. Cut them into 1½ inch pieces. Peel and cut turnips into ½ inch pieces. Put vegetables in pot with garlic. Tie thyme and bay leaf together and add to vegetables with stock. Bring to a boil. Cover pot and simmer about 40 minutes until vegetables are very soft. Cool slightly. Remove thyme-bay leaf bundle. Drain vegetables in a colander or lift vegetables out with a spider.. Transfer into large bowl. Mash vegetables with 1 stick margarine until blended yet chunky. Spoon into casserole. Set aside.
- Peel and core onions. Slice thinly.
- Melt remaining margarine in skillet over high heat. Add onions to skillet and sauté until onions are soft and golden brown- about 25 minutes. Spread onions evenly over smashed vegetables. Bake in 375 F oven until vegetables are very hot and onions have crisped.
Note: Completed casserole may be prepared one day in advance and refrigerated. Bring to room temperature before baking. To prepare for freezer: Spoon mashed vegetables into oven to table ware serving dish. Cool completely. Cover with waxed paper and foil and freeze. Defrost casserole the night before serving. Sauté onions and smother vegetable casserole with them on serving day. Serve hot!
Enjoy, gentle reader, enjoy!