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Baked Carrots And Potatoes With Nutmeg

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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)
----------------------------------------------
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


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