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Ingredientes
- 1 sm butternut squash peeled
- Â Â seeded and cubed
- 1 sm celeriac or possibly celery root peeled and cubed
- 1 x carrot peeled
- Â Â ends removed minced
- 1 med all-purpose potato peeled and cubed
- 1/2 c. minced peeled yellow turnip
- Â Â or possibly rutabaga
- 1 x onion peeled
- Â Â ends removed minced
- 1/2 c. low-sodium chicken broth
- 1 tsp reduced-calorie margarine PLUS
- 1 Tbsp. reduced-calorie margarine
- 2 Tbsp. skim lowfat milk
- 1/4 tsp salt
- 1/4 tsp grnd white pepper
Direcciones
- Allow one hour to make this dish. First, cook the root vegetables till soft sufficient to mash or possibly puree. Meanwhile, caramelize some onions. Transfer the puree to a casserole, top with onions and bake in a warm oven.
- 1. (5 mins prep; 30 mins cook) In a large saucepan, combine the squash, celeriac, carrot, potato and turnip and cool water to cover; bring to a boil. Reduce the heat and simmer, covered, till all the vegetables are very tender, 30 min. Drain and return to the saucepan.
- 2. Meanwhile, preheat the oven to 425F degrees; spray a 1 1/2-qt casserole dish with nonstick cooking spray.
- 3. In a small, nonstick skillet, combine the onion, broth and 1 tsp. ofthe margarine; cook, stirring as needed, till the liquid evaporates and the onion begins to turn golden brown, about 15 min.
- 4. (3 mins). Add in the lowfat milk, the remaining 1 Tbsp. of margarine, salt and pepper to the root vegetables; with an electric mixer, beat till smooth. Transfer to the prepared casserole and top with the onions.
- 5. (25 mins). Bake till crusty, about 25 min. Remove from the oven and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 91 | |
| Calories from Fat 36 | 40% |
| Total Fat 4.07g | 5% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 223mg | 9% |
| Potassium 313mg | 9% |
| Total Carbs 12.29g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.93g | 2% |
| Protein 2.2g | 4% |
