Directions

1. Preheat oven to 375° F.
2. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot over medium heat. Bring to a boil.
3. Reduce heat, and cover partially. Simmer until vegetables are tender, about 30 minutes. Drain.
4. Transfer vegetables to large bowl. Add 4 tbsp vegetable oil. Mix until mashed but still chunky. Season with salt and pepper.
5. Spray cooking spray on a 13 x 9 x 2 inch baking dish. Transfer mashed vegetables to dish.
6. Heat remaining 3 tbsp oil in large skillet over medium heat. Add sliced onions. Sauté until onions are tender and golden brown, about 20 minutes. Season with salt and pepper.
7. Spread onions evenly over mashed vegetables. Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

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