| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
2 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped ~1 1/2 oz |
| 1 |
t |
Butter |
| 1 |
|
Idaho baking potato, ~10oz |
| 1 |
|
Carrot |
|
|
OR |
| 2 |
|
Carrots |
|
|
~2 oz total |
| 1/4 |
t |
Salt |
| 1/4 |
c |
Non-fat or part-skim |
|
|
ricotta cheese |
INSTRUCTIONS
Saute the onion in the butter in a small skillet over medium-high
heat, stirring frequently, until the onions are golden brown, about
8-10 minutes. Peel the potato and carrot. Cut the potato into eight
pieces, and the carrot into six pieces. Cook in boiling water until
tender, about 8-10 minutes. Drain well. Mash the potato and carrot
together until the carrot is in small chunks. Beat in the sauteed
onion, ricotta cheese and salt. Cover and keep warm. (This dish can be
reheated in a microwave oven or in a double boiler over low heat.)
Per serving with non-fat ricotta cheese: 182 calories, 7 grams
protein, 35 grams cabohydrates, 3.4 grams fiber, 0.2 grams fat (0
grams saturated), 299 milligrams sodium. With part-skim ricotta
cheese: 184 calories, 6.5 grams protein, 34.6 grams carbohydrates, 3.5
grams fiber, 2.6 grams fat (1.5 grams saturated), 322 milligrams
sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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