1.75 L chicken broth 7 cup
1.5 kg russet potatoes, peeled & diced 3 lb
750 g rutabagas, peeled & diced 1 1/2 lb
625 g parsnips, peeled & diced 1 1/4 lb
8 garlic cloves
1 bay leaf
5 ml dried thyme 1 tsp
125 ml butter, room temperature 1/2 cup
3 large onions, thinly sliced
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 1/4 cup (50 ml) butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to greased 13 x 9 inch (33 x 23 cm) baking dish.
Melt remaining 1/4 cup (50 ml) 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.
Bake in preheated 375 F (190 C) oven uncovered until heated through and top begins to crisp, about 25 minutes.
Serves 8