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Recipe
Baked Carrots And Potatoes With Nutmeg Recipe
| Servings: 5 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 5 servings | |
| Calories 147 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 84mg | 4% |
| Potassium 805mg | 23% |
| Total Carbs 31.25g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 6.72g | 4% |
| Protein 4.96g | 8% |
Ingredients Convert Measures
- 1/2 c. Onions, minced
- 2 Tbsp. Vegetable Broth
- 4 med Carrots, peeled, julienned
- 4 med Potatoes, peeled, julienned
- Salt And Pepper, to taste
- Nutmeg, grated, for garnish
- 1 c. Lowfat milk, Skim
Directions
- In pan, saute/fry onions in the vegetable broth. Place half of carrots in a casserole dish which has been sprayed with non-stick cooking spray. Top with half of the potatoes and all of the onions. Sprinkle with salt, pepper and nutmeg. Repeat with remaining vegetables. Pour in the skim lowfat milk. Cover and bake at 350 deg. F for 50-60 minutes. or possibly till vegetables are done and liquid is absorbed.
- NOTES :Makes: 4-5 servings
