Contributed by Angela Cleveland (adapted from “All Recipes” at www.allrecipes.com)

Ingredients

7 C Vegetable Stock or Water
3 lbs of Potatoes (peeled and cubed)
1 ½ lbs of Rutabaga (peeled and cubed)
1 ¼ lbs of Carrots (peeled and cut into 1 ½ inch pieces)
8 Garlic cloves
1 Bay leaf
1 tsp dried Thyme
¾ C Olive oil
3 Onions, thinly sliced
Salt and Pepper to taste

Instructions

Combine stock, potatoes, rutabagas, carrots, garlic cloves, bay leaves, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain, and transfer vegetables to a large bowl. Add ½ C of olive oil and beat with an electric mixer until the mixture is mashed, but still slightly chunky. Season with Salt and Pepper. Add remaining oil in a skillet and sauté onions until they brown. Spread onions evenly over mashed vegetables. Place in 375° oven and bake for 25 minutes or until heated through and top begins to crisp.

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