Carrot And Potato Casserole
|Potatoes||6 Medium, peeled and sliced|
|Onion||1 , sliced|
|Butter||90 Milliliter (6 Tablespoon)|
|Sour cream||310 Milliliter (1.25 Cups)|
|Nutmeg||1 Teaspoon (5 Milliliter)|
|Chicken stock cube||1|
|Carrots||4 Large, peeled and sliced|
|Milk||15 Milliliter (1 Tablespoon)|
1 Preheat the oven to 350°F (180°C)
2 Lightly grease a casserole.
3 In a pan, boil potatoes and onion until tender.
4 Drain, reserving 3 tbsp (45 ml) cooking liquid.
5 In a bowl, mash with 3 tbsp (45 ml) butter, the sour cream and nutmeg.
6 Crumble stock cube over carrots.
7 Cover with water and boil carrots until tender.
8 Drain well.
9 In a bowl, mash with reserved 3 tbsp (45 ml) potato cooking liquid.
10 Spoon half the mashed potato into the prepared casserole.
11 Cover with all the mashed carrot, and top with remaining mashed potato.
12 Brush with 1 tbsp (15 ml) milk and dot with 3 tbsp (45 ml) butter.
13 Bake for approximately 20 minutes or until browned on top.
14 Serve as a main dish.