How To make Root Vegetable Bake(Mash) Ww
1 small butternut squash
peeled
seeded and cubed 1 small celeriac or celery root :
peeled and cubed
1 carrot peeled
ends removed :
chopped 1 medium all-purpose potato peeled and cubed
1/2 cup chopped peeled yellow turnip
or rutabaga 1 onion :
peeled
ends removed -- chopped 1/2 cup low-sodium chicken broth
1 teaspoon reduced-calorie margarine -- PLUS
1 tablespoon reduced-calorie margarine
2 tablespoons skim milk
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Allow 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 O'Gorman for the Free Press Test Kitchen. Mc from Pat Hanneman <kitpath@earthlink.net> 1/99.
How To make Root Vegetable Bake(Mash) Ww's Videos
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Vegetable Shepherds Pie
Vegetarian Shepherds Pie! Homemade shepherds pie filled with classic vegetables and topped with creamy mashed potato is heartwarming and satisfying. A wonderful mid-week dinner to serve the family!
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Our 13 Favorite Sweet Potato Recipes | Holiday Recipe Compilation | Allrecipes.com
It’s peak season for sweet potatoes, and here are 13 of our favorite recipes featuring this nutritious root vegetable. From casseroles and fries to soups and pies, we’ve got the most delicious dishes you’ve got to try.
0:00 Our Favorite Sweet Potato Recipes
0:23 Southern Candied Sweet Potatoes
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1:07 Grilled Spicy Sweet Potato Chips
1:21 Oven Roasted Sweet Potatoes
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2:37 Sweet Potato, Carrot, Apple, and Red Lentil Soup
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Parsnip Purée Recipe
Here's a recipe for ridiculously smooth and creamy parsnip purée. A few ingredients, a little time to meld, followed by some rigorous blitzing action courtesy of your stick blender, vitamix or regular blender and you're left with a gorgeous, rich, and creamy purée that pops on any plate. This goes really well with meat, fish and veg dishes and the bright white colour of the parsnip purée looks fantastic on dark dishes.
Recipe for Parsnip Purée:
500 g parsnips, peeled and chopped
300 ml cream
2 cloves of garlic
50 g butter
salt to taste
Method:
Peel and chop parsnips into even sized pieces. Place in a pot with two cloves of garlic, cream, butter and salt. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes until parsnips are extremely soft. Blitz using a blender or stick blender. Serve.
I served mine with a gremolata type thing in olive oil. It was just some chopped parsley, chopped garlic, olive oil, lemon zest and salt.
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Creamy Mashed Sweet Potatoes
Easy Creamy Mashed Sweet Potatoes are easy to make and so addictive! RECIPE:
LAZY PLANT-BASED MEAL PREP HACKS FOR A WEEK (What I Eat in a Day)
When you make the switch to a whole food plant-based lifestyle it can seem like a daunting task to suddenly feel like you need to cook three fancy meals from scratch each day. I'll show you what I call my LAZY MEAL PREP HACKS for the week that take the heavy lifting out of plant-based living.
Batch cooking base foods like grains, beans, sweet potatoes, tofu, and greens to use for multiple meals and then accenting them with simple salad dressings and sauces is the key.
I also share WHAT I EAT IN A DAY showing you how I easily incorporate the base dishes into my daily routine. Say goodbye to complicated recipes and hello to delicious simplicity. Get ready to revolutionize your meal prep routine!
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00:00 Introduction
00:29 Grains Prep
00:52 Beans Prep
01:56 Tofu Prep
02:25 Greens Prep
02:55 Roots Prep
04:23 Breakfast - What I eat in a day
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