*  Exported from  MasterCook  *
 
                      Root Vegetable Bake (Mash) - WW
 
 Recipe By     : Weight Watchers New Complete Cookbook
 Serving Size  : 4    Preparation Time :1:00
 Categories    : *Web/Email                       Lowfat
                 Potatoes                         Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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, carmelize 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.
 
 Makes 4 servings. EACH 152 calories (14% from fat), 2 grams fat (0 grams
 sat. fat), 32 grams carbohydrate, 4 grams protein, 258 mg sodium, 0 mg
 cholesterol, 115 mg calcium, 5 grams fiber
 
 Recipe from “Weight Watchers New Complete Cookbook” (Macmillan). Tested by
 Kathleen O'Gorman for the Free Press Test Kitchen.  Mc from Pat Hanneman
 <kitpath@earthlink.net> 1/99.
 
 
 
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 Nutr. Assoc. : 0 0 32858 0 0 26047 5368 0 0 0 0 0 0 0 0 0