INGREDIENTS

INSTRUCTIONS

10    
Heat oven to 475 degrees. Enclose beets in aluminum foil. Bake until a
knife easily pierces beets, about 45 minutes. Let cool 1 hour.
Meanwhile, peel, core and cut apples into 1/4-inch dice. Toss apples
with lemon juice. Bring a large stockpot of salted water to a boil.
Peel potato and cut into 1/4-inch dice. Blanch potato for 1 minute,
and transfer to ice-water bath to stop cooking. Remove potato from
bath; drain in colander. Peel celery root and cut into 1/4-inch dice;
peel, seed and cut squash into 1/4-inch dice. Repeat blanching  process
for celery root and squash, blanching each for 2 minutes. In  a heavy
skillet over medium-high heat, melt butter until bubbling.  Add onion,
and cook until softened, about 2 minutes. Add celery root,  and cook 2
minutes. Add potato; cook 1 minute. Add beets and apples;  cook,
stirring, until all ingredients are tender, about 3 minutes.  Season to
taste. Remove from heat; sprinkle with parsley. Serves 8 to  Source:
"Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by  Lynn
Thomas - Lynn_Thomas@prodigy.net"  Per serving: 181 Calories (kcal); 6g
Total Fat; (27% calories from  fat); 3g Protein; 33g Carbohydrate; 16mg
Cholesterol; 40mg Sodium  Food Exchanges: 2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Fruit;  1 Fat; 0 Other Carbohydrates  Recipe by:
Recipe from The Elms Restaurant & Tavern; Ridgefield, CT  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 79
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 15.3mg
Sodium: 39.4mg
Potassium: 142.8mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: <1g
Protein: <1g