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Root Vegetable Bake

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Root Vegetable Bake (mash) (weight Watchers)


Serving Size : 4

Seeded And Cubed

Peeled And Cubed

Ends Removed -- Chopped

or rutabaga

Ends Removed -- Chopped


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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