Baked Carrots And Potatoes With Nutmeg

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Baked Carrots And Potatoes With Nutmeg

1/2 cup onions, chopped

2 tbsps. vegetable broth

4 medium carrots, peeled, julienned

4 medium potatoes, peeled, julienned

salt and pepper to taste

nutmeg grated, for garnish

1 cup milk, skim, or soy

 

In pan, saute onions in the vegetable broth. Place half of carrots in a

casserole dish that has been sprayed with non-stick cooking spray. Top with half

of the potatoes and all of the onions. Sprinkle with salt, pepper and nutmeg.

Repeat with remaining vegetables. Pour in the skim milk. Cover and bake at 350

deg. F for 50-60 min. or until vegetables are done and liquid is absorbed.

Makes 4 to5 servings.

Calories 99, Fat 0.4 g, Carbs 21 g, Sodium 148 mg, Fiber 3 g.

 

 

 

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