• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Root Vegetable Bake (Mash) - Ww

  • Recipe Submitted by on

Category: Vegetables, Low Fat, Potatoes

 Ingredients List

  • 1 sm Butternut squash; peeled,
  • -seeded and cubed
  • 1 sm Celeriac or celery root;
  • -peeled and cubed
  • 1 Carrot; peeled, ends
  • -removed, chopped
  • 1 md All-purpose potato; peeled
  • -and cubed
  • 1/2 c Chopped peeled yellow
  • -turnip; or rutabaga
  • 1 Onion; peeled, ends removed,
  • -chopped
  • 1/2 c Low-sodium chicken broth
  • 1 ts Reduced-calorie margarine;
  • -PLUS
  • 1 tb Reduced-calorie margarine
  • 2 tb Skim milk
  • 1/4 ts Salt
  • 1/4 ts 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

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

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