Root Vegetable Bake

• 1 small butternut squash peeled, seeded, cubed
• 1 small celeriac root peeled, cubed
• 1 each carrots peeled
• 1 medium potatoes peeled, cubed
• 1/2 cup chicken broth
• 1 teaspoon margarine
• 2 tablespoons milk, skim
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper ground

1. serve.
2. In a large saucepan, combine the squash, celeriac, carrot, potato and turnip and cold water to cover; bring to a boil.
3. Reduce the heat and simmer, covered, until all the vegetables are very tender, 30 minutes.
4. Drain and return to the saucepan.
5. Meanwhile, preheat the oven to 425 degrees F, spray a 1 1/2-quart casserole dish with nonstick cooking spray.
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. Add the milk, the remaining 1 tablespoon of margarine, salt and pepper to the root vegetables; with an electric mixer, beat until smooth.
8. Transfer to the prepared casserole and top with the onions.
9. Bake until crusty, about 25 minutes.
10. Remove from the oven and serve.

butternut, root, carrots, potatoes, chicken broth, margarine, milk, salt, white pepper

Taken from recipeland.com/recipe/v/root-vegetable-bake-43161 (may not work)