Fluffy Dill Carrots And Potatoes Recipe
Ingredients
| Carrots | 1 1/2 Cup (16 tbs), sliced | |
| 3/4 cup peeled and sliced potato or parsnip | ||
| Skim milk | 2 Tablespoon | |
| Margarine | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dill weed | 1/4 Teaspoon, dried | |
| Onion powder | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
Directions
In a saucepan bring 2 inches of water to boiling.
Add carrots and potato or parsnip.
Return to boiling; reduce heat.
Cover and simmer about 25 minutes or till very tender.
Drain.
With an electric mixer on low speed or a potato masher, beat or mash vegetables.
Add milk, margarine, salt, dillweed, onion powder, and pepper; beat or mash till nearly smooth.
If necessary, reheat mixture over low heat, stirring constantly.
Add carrots and potato or parsnip.
Return to boiling; reduce heat.
Cover and simmer about 25 minutes or till very tender.
Drain.
With an electric mixer on low speed or a potato masher, beat or mash vegetables.
Add milk, margarine, salt, dillweed, onion powder, and pepper; beat or mash till nearly smooth.
If necessary, reheat mixture over low heat, stirring constantly.
Chef
