Potato, Rutabaga & Parsnip Casserole

• 7 cups canned low sodium chicken broth
• 3 lbs russet potatoes, peeled, cut into 1 1/2-inch pieces
• 1 1/2 lbs rutabagas, peeled, cut into 1/2-inch pieces
• 1 1/4 lbs parsnips, peeled, cut into 1 1/2-inch pieces
• 8 garlic cloves
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 3/4 cup butter, room temperature
• 3 large onions, thinly sliced

1. Butter 13 x 9x2-inch glass baking dish.
2. 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.
3. 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.
4. Transfer mashed vegetables to prepared dish.
5. Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and saute until beginning to brown, about 5 minutes. Reduce heat to medium-low and saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables.
6. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.).
7. Preheat oven to 375u0b0F Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.

chicken broth, russet potatoes, rutabagas, parsnips, garlic, bay leaf, thyme, salt, white pepper, butter, onions

Taken from www.food.com/recipe/potato-rutabaga-parsnip-casserole-284574 (may not work)