Whipped Carrots And Potatoes Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Carrots3 Medium, sliced
 Potato1 Small, peeled and sliced
 Onion1 Small, chopped
 Skim milk1 Tablespoon
 Reduced-calorie margarine1 Teaspoon
 Dried tarragon1⁄4 Teaspoon
 Ground black pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 254 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.7%

Saturated Fat 0.35 g1.8%

Trans Fat 0 g

Cholesterol 1.6 mg

Sodium 182.9 mg7.6%

Total Carbohydrates 57 g19.1%

Dietary Fiber 10.5 g42%

Sugars 15.9 g

Protein 7 g13.5%

Vitamin A 612.8% Vitamin C 80%

Calcium 14.1% Iron 13.8%

*Based on a 2000 Calorie diet

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.
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