| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 3 |
|
Baking potatoes, peeled cut |
|
|
in 1/4" slices |
| 1 1/2 |
c |
Sliced carrots, 1/4 inch |
|
|
thick |
| 1 |
T |
Vegetable oil |
| 1 |
c |
Finely chopped onion |
| 3/4 |
t |
Dried thyme |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Pepper |
INSTRUCTIONS
Cook potatoes and carrot in boiling water 5 minutes; drain. Heat oil
in a 10-inch cast iron skillet over medium-high heat, swirling to coat
bottom of pan. Add potatoes and carrots; saute 5 minutes. Add
remaining ingredients; saute 10 minutes or until tender. NOTES : Per
serving: Cals - 138 - 24%ff Fat - 3.7g Recipe by: Cooking Light -
March 1997 Posted to MC-Recipe Digest V1 #602 by The Taillons
<taillon@access.mountain.net> on May 08, 1997
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