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Fluffy Dill Carrots And Potatoes

Diet.Chef's picture
Ingredients
  Sliced carrots 1 1⁄2 Cup (24 tbs)
  Peeled and sliced potato/Parsnip 3⁄4 Cup (12 tbs)
  Skim milk 2 Tablespoon
  Margarine 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 303 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 0.6 mg0.2%

Sodium 646 mg26.9%

Total Carbohydrates 54 g18%

Dietary Fiber 9.3 g37.3%

Sugars 12.1 g

Protein 7 g13.5%

Vitamin A 620.1% Vitamin C 79%

Calcium 14.6% Iron 14.5%

*Based on a 2000 Calorie diet

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Fluffy Dill Carrots And Potatoes Recipe