| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 25 | oz | Carrotts |
| 1/4 | c | Chicken Broth |
| 2 | T | Instant Potatoes |
| 2 | T | Cream |
| Salt | ||
| Pepper |
INSTRUCTIONS
Peel and cut carrotts into thin slices; put in a pot; fill up with the broth and simmer for 10-12 minutes. 2.Add the instant potatoes and puree all at high speed for 2 minutes. 3.Put all in a clean pot and stirring, constantly with a wooden spoon, on medium heat warm it all through. 4.Mix a little cream under; the puree is not to be to thin. 5. Season with salt and pepper. Typed for you by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 31
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 10.3mg
Sodium: 121.6mg
Potassium: 31.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g