| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | c | Peeled cubed baking potato |
| 1/2 | c | Thinly sliced carrot |
| 4 | Cloves garlic, peeled | |
| 3/4 | c | Nonfat buttermilk |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ds | Ground nutmeg |
INSTRUCTIONS
Combine first 3 ingredients in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender; drain well. Combine potato mixture, buttermilk, and remaining ingredients in a bowl; beat at medium speed of electric mixer 2 minutes or until smooth. Yield: 6 servings (serving size: 1 cup). Per serving: 157 Calories; 0g Fat (2% calories from fat); 5g Protein; 35g Carbohydrate; 1mg Cholesterol; 207mg Sodium Recipe by: Cooking Light, Sept 1993, page 105 Posted to MC-Recipe Digest V1 #442 by [email protected] on Jan 28, 1997.
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