Whipped Carrots And Potatoes Recipe
Ingredients
| Carrots | 3 Medium, sliced | |
| Potato | 1 Small, peeled | |
| Onion | 1 Small, chopped | |
| Skim milk | 1 Tablespoon | |
| 1 teaspoon reduced-calorie margarine | ||
| Dried tarragon | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
Directions
Place the carrots, potatoes and onions in a small saucepan and add enough water to cover.
Bring to a boil, then reduce the heat.
Cover and simmer about 25 minutes or until the vegetables are very tender.
Drain, then transfer to a medium bowl.
Using an electric mixer on low speed or a potato masher, beat or mash the vegetables.
Add the milk, margarine, tarragon and pepper.
Beat or mash until nearly smooth.
If necessary, return the mixture to the saucepan and reheat over low heat, stirring frequently.
Bring to a boil, then reduce the heat.
Cover and simmer about 25 minutes or until the vegetables are very tender.
Drain, then transfer to a medium bowl.
Using an electric mixer on low speed or a potato masher, beat or mash the vegetables.
Add the milk, margarine, tarragon and pepper.
Beat or mash until nearly smooth.
If necessary, return the mixture to the saucepan and reheat over low heat, stirring frequently.
Chef
