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 -- peeled and 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 the root vegetables until soft enough to mash or puree. Meanwhile, caramelize some onions. Transfer the 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 a boil. Reduce the heat and simmer, covered, until all the vegetables are very tender, 30 minutes. Drain and return to the saucepan. 2. Meanwhile, preheat the oven to 425F degrees; spray a 1 1/2-quart casserole 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 the liquid evaporates and the onion begins to turn golden, about 15 minutes. 4. (3 mins). Add the milk, the remaining 1 tablespoon of margarine, salt and pepper to the root vegetables; with an electric mixer, 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