Smashed means mashed with some lumps. It’s the lumps of vegetables that help give this recipe its character. The crispy caramelized onions make it irresistible.
Note: To make this recipe in advance: Prepare the smashed vegetables and place them in casserole. Wrap with waxed paper and heavy duty tin foil. Freeze. Defrost overnight in fridge. Prepare onions on the day of serving and spread over casserole. Heat in oven as directed and serve hot.
Prep time: 30 minutes
Smashed Potato and Root Vegetable Casserole
By November 18, 2014Published:
- 10-12 Servings
- 3 pounds russet potatoes peeled and cut into 1 1/2 inch pieces
- 2 pounds parsnips peeled and cut into 1 1/2 inch pieces
- 1 pound celery root peeled and cut into 1 1/2 inch pieces
- 7 large garlic cloves peeled
- 1 Bay Leaf
- small bunch thyme branches tied with string
- 7 cups Vegetable Broth fresh/boxed (Manischewitz)
- 5 large onions peeled, cored and sliced thinly
- 1/2 pound non-dairy margarine softened
- Olive Oil/Olive Oil Spray
- 1 3 quart pot
- 1 large skillet
- 1 large mixing bowl
- 1 slotted spoon
- 1 10 cup casserole oven to table
- Spray casserole with olive oil. Set aside.
- Place cut up potatoes, parsnips and celery root into pot with garlic cloves, bay leaf, thyme and vegetable broth. Bring to a boil, reduce to a simmer and cover. Simmer about 40 minutes until vegetables are very soft. Cool slightly. Remove vegetables with a large spider and place in mixing bowl with 1/4 pound softened margarine. (Save cooking liquid to use for other recipes) Mash vegetables until blended yet still chunky. Spoon into prepared casserole. Set aside.
- Melt remaining margarine in skillet over high heat and add onions. Saute onions until they are soft and golden brown- about 25 minutes. With a slotted spoon, remove onions from pan and spread them over smashed vegetables. Bake in 375° F. oven until vegetables are hot and onions have crisped. Serve hot.