Fluffy Dilled Carrots and Potatoes Recipe
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Seasoned cooked carrots add color, style, and a healthy dose of vitamin A to mashed potatoes.
Ingredients
- 1-1/2 cups sliced carrots
- 3/4 cup peeled and sliced potato or parsnip
- 1 to 2 tablespoons skim milk
- 2 teaspoons margarine
- 1/4 teaspoon salt
- 1/4 teaspoon dried dillweed
- 1/8 to 1/4 teaspoon onion powder
- Dash pepper
- In a saucepan bring 2 inches of water to boiling. Add carrots and potato or parsnip. Return to boiling; reduce heat. Cover and simmer about 25 minutes or until very tender. Drain.
- With an electric mixer on low speed or a potato masher, beat or mash vegetables. Add milk, margarine, salt, dillweed, onion powder, and pepper; beat or mash until nearly smooth.
- If necessary, reheat mixture over low heat, stirring constantly. Makes 3 servings.
- : In a 1-1/2-quart microwave-safe casserole combine carrots, potato or parsnip, and 1/2 cup water. Micro-cook, covered, on 100% power (high) for 10 to 12 minutes or until very tender, stirring once. Drain. Mash vegetables and season as above. If necessary, return mixture to casserole and cook, covered, on high for 1 to 2 minutes or until heated through.
- Calories 81, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 249 mg, Carbohydrate 13 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 310%, Vitamin C 16%, Calcium 3%, Iron 3%. Exchanges: Vegetable 1, Starch .5, Fat .5.
- Percent Daily Values are based on a 2,000 calorie diet
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