Recipe: Root Vegetable Bake (mashed with caramelized onions)

ROOT VEGETABLE BAKE

1 small butternut squash, peeled and cubed
1 small celeriac or celery root, peeled and cubed
1 carrot, peeled and chopped
1 medium all-purpose potato, peeled and cubed
1/2 cup chopped peeled yellow turnip or rutabaga
1 onion, chopped
1/2 cup low-sodium chicken broth
1 teaspoon and 1 tablespoon butter or margarine, divided use
2 tablespoons fat free milk
1/4 teaspoon salt
1/4 teaspoon ground white pepper

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.

Meanwhile, preheat the oven to 425 degrees F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.

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.

Add the milk, the remaining 1 tablespoon of margarine, salt and pepper to the root vegetable mixture. With an electric mixer, beat until smooth.

Transfer to the prepared casserole and top with the onions.

Bake until crusty for about 25 minutes.

From: Kelly~WA -05-29-2000