Vegan & Vegetarian

Root Vegetable Bake (Mash) with Caramelized Onions

This hearty dish is packed with nutrients and delicious flavors. The root vegetables are cooked until tender and are then mashed or pureed. The caramelized onions provide a sweetness to the dish that balances out the earthy flavor of the root vegetables. It’s a great meal for any night of the week and can be made in just an hour. Plus, it’s low-fat, vegan and full of fiber and vitamins!

Ingredients used:

For 4 people

  • 1 small - Butternut squash
  • 1 small - Celeriac or celery root
  • 1 medium - Carrot
  • 1 medium - All-purpose potato
  • 0.5 cup - Yellow turnip (or rutabaga)
  • 1 medium - Onion
  • 0.5 cup - Low-sodium chicken broth
  • 1 teaspoon - Reduced-calorie margarine
  • 1 tablespoon - Reduced-calorie margarine
  • 2 tablespoons - Skim milk
  • 0.25 teaspoon - Salt
  • 0.25 teaspoon - Ground white pepper

Recipe steps:

  • Preheat the oven to 425F degrees; spray a 1 1/2-quart casserole dish with nonstick cooking spray.
  • 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.
  • 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.
  • 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.
  • Bake until crusty, about 25 minutes. Remove from the oven and serve.

This root vegetable bake is a great way to add some extra veggies to your weeknight meals. It’s low-fat, vegan, and full of vitamins and fiber. Plus, it’s super easy to make and only takes an hour! It’s sure to be a hit with the whole family!