This hearty dish is packed with nutrients and delicious flavors. The root vegetables are cooked until tender and are then mashed or pureed. The caramelized onions provide a sweetness to the dish that balances out the earthy flavor of the root vegetables. It’s a great meal for any night of the week and can be made in just an hour. Plus, it’s low-fat, vegan and full of fiber and vitamins!
For 4 people
- 1 small - Butternut squash
- 1 small - Celeriac or celery root
- 1 medium - Carrot
- 1 medium - All-purpose potato
- 0.5 cup - Yellow turnip (or rutabaga)
- 1 medium - Onion
- 0.5 cup - Low-sodium chicken broth
- 1 teaspoon - Reduced-calorie margarine
- 1 tablespoon - Reduced-calorie margarine
- 2 tablespoons - Skim milk
- 0.25 teaspoon - Salt
- 0.25 teaspoon - Ground white pepper
- Preheat the oven to 425F degrees; spray a 1 1/2-quart casserole dish with nonstick cooking spray.
- 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.
- 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 vegetables; with an electric mixer, beat until smooth. Transfer to the prepared casserole and top with the onions.
- Bake until crusty, about 25 minutes. Remove from the oven and serve.
This root vegetable bake is a great way to add some extra veggies to your weeknight meals. It’s low-fat, vegan, and full of vitamins and fiber. Plus, it’s super easy to make and only takes an hour! It’s sure to be a hit with the whole family!