Root Vegetable Bake

1. 1

   serve.

2. 2

   In a large saucepan, combine the squash, celeriac, carrot, potato and turnip and cold water to cover; bring to a boil.

3. 3

   Reduce the heat and simmer, covered, until all the vegetables are very tender, 30 minutes.

4. 4

   Drain and return to the saucepan.

5. 5

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

6. 6

   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.

7. 7

   Add the milk, the remaining 1 tablespoon of margarine, salt and pepper to the root vegetables; with an electric mixer, beat until smooth.

8. 8

   Transfer to the prepared casserole and top with the onions.

9. 9

   Bake until crusty, about 25 minutes.

10. 10

    Remove from the oven and serve.

No additional tips available.