Root Vegetable Bake

Root Vegetable Bake (mash)
(weight Watchers)
Serving Size : 4
* 1 Small butternut squash -- Peeled
Seeded And Cubed
* 1 Small celeriac or celery root --
Peeled And Cubed
* 1 carrot -- Peeled
Ends Removed -- Chopped
* 1 Medium All-Purpose Potato -- PeeledAnd Cubed
* 1/2 Cup Chopped Peeled yellow turnip
or rutabaga
* 1 Onion -- Peeled
Ends Removed -- Chopped
* 1/2 Cup Low-Sodium chicken broth
* 1 Teaspoon Reduced-Calorie margarine --Plus
* 1 Tablespoon Reduced-Calorie margarine
* 2 Tablespoons Skim milk
* 1/4 Teaspoon salt
* 1/4 Teaspoon Ground white pepper
Allow One Hour to Make This Dish. First, Cook TheRoot Vegetables Until
Soft Enough to Mash or Puree. Meanwhile, Caramelize Some onions. TransferThe Puree to a Casserole, Top With onions And Bake in a Hot Oven.
* 1. (5 Mins Prep; 30 Mins Cook) in a Large Saucepan,Combine The Squash, celeriac, carrot, Potato And turnip And Cold water to Cover; Bring to aBoil. Reduce The Heat And Simmer, Covered, Until All The Vegetables AreVery Tender, 30 Minutes. Drain And Return to The
Saucepan.
* 2. Meanwhile, Preheat The Oven to 425f Degrees; Spray a 1 1/2-QuartCasserole Dish With Nonstick cooking spray.
* 3. in a Small, Nonstick Skillet, Combine The Onion,Broth And 1 Teaspoon Of
The margarine; Cook, Stirring as Needed, Until TheLiquid Evaporates And
The Onion Begins to Turn Golden, About 15 Minutes.
* 4. (3 Mins). Add The milk, The Remaining 1 Tablespoon of margarine, SaltAnd pepper to The Root Vegetables; With an ElectricMixer, Beat Until Smooth. Transfer to The Prepared Casserole And Top With The onions.
* 5. (25 Mins). Bake Until Crusty, About 25 Minutes.Remove From The Oven And Serve.
Enjoy.
==contributed by :== * World Recipes Y-Group
Category:Butternut squash Recipes
Category:Celeriac Recipes
Category:Chicken stock and broth Recipes
Category:Potato Recipes
Category:Rutabaga Recipes
Category:Squash Recipes
Category:Turnip Recipes
Category:White pepper Recipes
Category:World Recipes