| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Vegetables, Side dish, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots |
| 2 |
tb |
Parmesan cheese |
| 1 |
lg |
Potato — peeled |
| 1 |
|
Fresh parsley — and diced |
| 1/4 |
c |
Butter |
|
|
Scrub carrots — cut half |
|
|
Lengt |
|
|
Scrub carrots — cut hal |
INSTRUCTIONS
water for 15 minutes. (Unsalted chicken broth makes a nice substitute for
the water) Add the
diced potato and simmer for 15 more minutes or until vegetables are tender.
Preheat oven to 350F Drain the vegetables, reserving the cooking liquid for
the next step. Puree the carrots and potatoes in a blender, adding cooking
liquid as needed to keep the mixture from getting pasty. Blend in the
butter and Parmesan cheese and season with salt. Pour into an ovenproof
dish Bake uncovered for 10 minutes. Garnish with chopped parsley just
before serving.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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