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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 148.4
  • Total Fat: 3.8 g
  • Cholesterol: 0.5 mg
  • Sodium: 223.1 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 6.5 g
  • Protein: 4.4 g

View full nutritional breakdown of agassifan turnip carrot squash curry casserole calories by ingredient
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agassifan turnip carrot squash curry casserole

Submitted by: AGASSIFAN

Introduction

This is a side dish that rivals the sugar drenched sweet potatoes usually on everyone's Thanksgiving Day table.

I use it as a dessert, side dish...or a reward for not eating something else, on my forbidden foods list, that was "calling my name". You can swap sweet potatoes for the squash, or turnip, but the turnip really rounds out the flavour of the dish. The kids next door actually ask me to make this for them!

Crystalized ginger is a fabulous pantry item that can be used in a ton of recipes...especially stir frys...and keeps ages on the pantry chelf...really makes the dish!
This is a side dish that rivals the sugar drenched sweet potatoes usually on everyone's Thanksgiving Day table.

I use it as a dessert, side dish...or a reward for not eating something else, on my forbidden foods list, that was "calling my name". You can swap sweet potatoes for the squash, or turnip, but the turnip really rounds out the flavour of the dish. The kids next door actually ask me to make this for them!

Crystalized ginger is a fabulous pantry item that can be used in a ton of recipes...especially stir frys...and keeps ages on the pantry chelf...really makes the dish!

Number of Servings: 8

Ingredients

    3 large carrots, peeled & cubed
    1 large turnip, peeled & cubed-Can use a sweet potato
    1 small butternut squash, peeled & cubed
    2 tablespoons olive oil
    3 pieces crystalized ginger, minced
    1 tbsp curry powder
    1/2 teaspoon salt
    1/4 cup whole wheat flour
    1/4 cup Splenda
    1/2 C eggbeaters (or two whole eggs)
    1/2 cup nonfat milk
    ----- Topping (optional) -----
    2 tablespoons Splenda
    1/4 teaspoon ground cinnamon

Directions

Directions
1) Preheat an oven to 350 degrees F (175 degrees C).

2) Grease a 2 quart casserole dish.

3) Place the carrot, squash and turnip cubes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

4) Return the carrots and turnips to the pot, and mash well with the olive oil, salt, flour, ginger, curry powder and 1/4 cup of splenda. Whisk together the eggs and milk in a bowl, then stir into the mashed mixture until blended.

5) Scrape into the prepared casserole dish.

6) Stir together 2 tablespoons of splenda with the cinnamon in a small bowl, and sprinkle over the top of the mash.

7) Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.

Makes 8 servings @ 148 calories per

Number of Servings: 8

Recipe submitted by SparkPeople user AGASSIFAN.






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