Baked Carrots And Potatoes With Nutmeg Recipe
Servings: 5
Ingredients
- 1/2 c. Onions, minced
- 2 Tbsp. Vegetable Broth
- 4 med Carrots, peeled, julienned
- 4 med Potatoes, peeled, julienned Salt And Pepper, to taste Nutmeg, grated, for garnish
- 1 c. Lowfat milk, Skim
Directions
- In pan, saute/fry onions in the vegetable broth. Place half of carrots in a casserole dish which 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 lowfat milk. Cover and bake at 350 deg. F for 50-60 minutes. or possibly till vegetables are done and liquid is absorbed.
- NOTES :Makes: 4-5 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 5 servings | |
| Calories 143 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 83mg | 3% |
| Potassium 771mg | 22% |
| Total Carbs 30.34g | 8% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.25g | 4% |
| Protein 4.79g | 8% |
