Try this Root Vegetable Bake (Mash) - Ww recipe, or contribute your own.
Suggest a better descriptionAllow 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 serve. 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 Recipe from "Weight Watchers New Complete Cookbook" (Macmillan). Tested by Kathleen OGorman for the Free Press Test Kitchen. Mc from Pat Hanneman
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 4 servings | ||
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Calories: 24 | ||
Calories from Fat: 15 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 100.1mg | 3 % | |
Potassium 57.2mg | 2 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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