About: Root Vegetable Bake

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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 Saucepan.

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rdfs:label	Root Vegetable Bake
rdfs:comment	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 Saucepan.
dcterms:subject	World Recipes Chicken stock and broth Recipes Potato Recipes Celeriac Recipes Turnip Recipes Squash Recipes White pepper Recipes Butternut squash Recipes Rutabaga Recipes
abstract	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

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