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Root Veggies and Mashed Potatoes Recipe

Root Veggies and Mashed Potatoes Recipe

8 servings



3 each: peeled, cubed medium beets, turnips

2 cups halved Brussels sprouts

1 cup baby carrots

1 leeks (white part only), thickly sliced

Vegetable cooking spray

1 tablespoon caraway seeds

Salt and pepper, to taste

1 1/2 pounds Idaho potatoes, unpeeled, cubed

4 cloves garlic, peeled

1/4 cup fat-free milk, hot

2 tablespoons margarine or butter, cut into pieces


Arrange vegetables, except potatoes and garlic, in single layer on greased foil-lined jelly roll pan, spray with cooking spray and sprinkle with caraway seeds, salt and pepper. Bake at 450 degrees until vegetables are tender and lightly browned, about 25 minutes.


Cook potatoes and garlic in simmering water in covered saucepan until tender, 10 to 15 minutes, drain. Mash potatoes and garlic with potato masher or electric mixer, adding milk and margarine. Season to taste with salt and pepper. Heat in saucepan over medium heat until hot, about 5 minutes. Spoon roasted vegetables over potatoes.

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