| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Main dish, Vegan, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes, scrubbed |
| 2 |
c |
Raw carrots, scrubbed and finely diced |
| 1 |
c |
Onions; finely diced |
| 2 |
ts |
Olive oil |
|
pn |
Dried crumbled basil |
| 1/4 |
c |
Fresh parsley; freshly snipped |
|
|
Salt and pepper to taste |
|
|
Fresh chives; finely snipped (opt) |
INSTRUCTIONS
Preheat oven to 400 degrees. Scrub potatoes well, dry, pierce with fork in
several places. Set potatoes in 400 degree oven to bake. <eanwhile scrub
carrots, dice and simmer in water until tender. While carrots cook, saute
onion in oil in skillet. When clear, pour onions into deep bowl, set
aside. Remove carrots from heat when tender, drain very well (reserve some
liquid), and mash. Pour into bowl with onions, When pootatoes are soft to
squeeze, remove from oven (don't turn off heat), slice off length of top
skin, scrape flesh into bowl with vegetables, add basil, and fork mix. If
mix is too dry, add a little carrot juice ir soy milk. Season to taste and
add parsley. Refill potato shells, set in cookie sheet and reheat. Sereve
topped with chives if desired.
Total calories per serving: 302 Fat: 3 grams
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/3/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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