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.

=References

contributed by "World Recipes Y-Group"