| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Not, Sent | 4 | Servings | |
INGREDIENTS
| 3 | Baking potatoes, peeled cut | |
| in 1/4" slices | ||
| 1 1/2 | c | Sliced carrots, 1/4 inch |
| thick | ||
| 1 | T | Vegetable oil |
| 1 | c | Finely chopped onion |
| 3/4 | t | Dried thyme |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
INSTRUCTIONS
Cook potatoes and carrot in boiling water 5 minutes; drain. Heat oil in a 10-inch cast iron skillet over medium-high heat, swirling to coat bottom of pan. Add potatoes and carrots; saute 5 minutes. Add remaining ingredients; saute 10 minutes or until tender. NOTES : Per serving: Cals - 138 - 24%ff Fat - 3.7g Recipe by: Cooking Light - March 1997 Posted to MC-Recipe Digest V1 #602 by The Taillons <[email protected]> on May 08, 1997
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