Root Vegetable Bake

Directions

1. 1
   serve.
2. 2
   In a large saucepan, combine the squash, celeriac, carrot, potato and turnip and cold water to cover; bring to a boil.
3. 3
   Reduce the heat and simmer, covered, until all the vegetables are very tender, 30 minutes.
4. 4
   Drain and return to the saucepan.
5. 5
   Meanwhile, preheat the oven to 425 degrees F, spray a 1 1/2-quart casserole dish with nonstick cooking spray.
6. 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. 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. 8
   Transfer to the prepared casserole and top with the onions.
9. 9
   Bake until crusty, about 25 minutes.
10. 10
    Remove from the oven and serve.