| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 5 | Servings | |
INGREDIENTS
| 1/2 | c | Onions, chopped |
| 2 | T | Vegetable Broth |
| 4 | Carrots, peeled julienned | |
| 4 | Potatoes, peeled julienned | |
| Salt And Pepper, to taste | ||
| Nutmeg, grated for garnish | ||
| 1 | c | Milk, Skim |
INSTRUCTIONS
In pan, saute onions in the vegetable broth. Place half of carrots in a casserole dish that 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 milk. Cover and bake at 350 deg. F for 50-60 min. or until vegetables are done and liquid is absorbed. NOTES : Makes: 4-5 servings Posted to MC-Recipe Digest V1 #339 Recipe by: The Workbasket Mar. 1989 From: Sherry Zeiss <zeiss@tab.com> Date: Wed, 11 Dec 1996 23:09:11 -0600
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 1mg
Sodium: 105.8mg
Potassium: 983.2mg
Carbohydrates: 39.1g
Fiber: 5.5g
Sugar: 6.8g
Protein: 5.9g