Vegetable Root Casserole

Name: Vegetable Root Casserole
Ingredients: 4 cups potatoes, peeled, cut into chunks; 2 cups turnips or 2 cups rutabagas, peeled, cut into chunks; 2 carrots, cut into 1 inch pieces; 14 cup butter, plus; 2 tablespoons butter; 1 cup onion, chopped; 1 egg, slightly beaten; 14 cup chives, chopped; 1 teaspoon salt; 14 teaspoon pepper

10 ingredients

11 steps

Ingredients

4 cups potatoes, peeled, cut into chunks
2 cups turnips or 2 cups rutabagas, peeled, cut into chunks
2 carrots, cut into 1 inch pieces
14 cup butter, plus
2 tablespoons butter
1 cup onion, chopped
1 egg, slightly beaten
14 cup chives, chopped
1 teaspoon salt
14 teaspoon pepper

Directions

1

cook potatoes, turnips and carrots in boiling water until tender.
2

In medium bowl, place half of the potatoes and turnips, and all of the carrots aside.
3

Preheat oven to 325.
4

Melt 2 teaspoons of butter.
5

Add onion and cook until soft.
6

In food processor, puree the remaining potatoes and turnips.
7

Remove to a bowl.
8

Add remaining 1/4 butter, egg, chives, salt, and pepper.
9

Stir in reserved potatoes, turnips, carrots, and onion.
10

Spoon mixture into 2 quart baking dish.
11

Bake for 30 minutes until lightly browned.