Peel, seed and cube the squash, celeriac, potato, turnip
Chop the carrots and onion
One. In a large sauce pan, combine the squash celeriac, carrot, potato and turn it in 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.
Two. Meanwhile, preheat the oven to 425 degrees Fahrenheit; spray a one and a half quart casserole with nonstick cooking spray. In a small skillet, combine the oven, broth and 1 teaspoon of the butter; cook stirring as needed, until the liquid is operates and the onion begins to turn golden, about 15 minutes.
Three. Add the milk, and the remaining tablespoon of margarine, and the salt and pepper to the root vegetables; with an electric mixer, beat until smooth. Transfer to the casserole And top with the onions. Bake until Christie, about 25 minutes.
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|Serving Size: 1 (287g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 211 (53%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 115.8mg||36 %|
|Sodium 145.6mg||5 %|
|Potassium 673.6mg||18 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 13.1g|
|Protein 30.6g||44 %|
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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: 401
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