Baked Carrots And Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| Butter for the baking dish | ||
| plus | ||
| 2 | T | Butter |
| 4 | Baking potatoes, sliced | |
| 4 | Carrots, sliced | |
| 1 | Onion, cubed | |
| Salt and freshly ground | ||
| black pepper | ||
| 1/2 | t | Sweet paprika |
| 1/2 | c | Evaporated milk |
| 1/2 | c | Water |
INSTRUCTIONS
Preheat the oven to 350 degrees, and butter a 8x8 inch baking dish. Place the vegetables in the prepared dish,and dot with the remaining butter. Mix the seasonings with the milk and water, and pour over the vegetables. Bake, stirring occasionally, until the vegetables are very tender and the top is lightly browed. This will take at least an hour and perhaps longer. You want the potatoes to absorb much of the milk and flavoings; if you use a deep dish this will take longer, but the result will be slightly richer. Serve 6 Sharing by Iara From my Family Favorites Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 11, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1175
Calories From Fat: 298
Total Fat: 34g
Cholesterol: 97.6mg
Sodium: 655mg
Potassium: 4928.8mg
Carbohydrates: 195.7g
Fiber: 27.6g
Sugar: 35.5g
Protein: 29.6g