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Baked Carrots and Potatoes with Nutmeg

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  • 1/2 c Onions, chopped
  • 2 tb Vegetable Broth
  • 4 md Carrots, peeled, julienned
  • 4 md Potatoes, peeled, julienned
  • Salt And Pepper, to taste
  • Nutmeg, grated, for garnish
  • 1 c Milk, Skim


In pan, saute onions in the vegetable broth. Place half of carrots in a casserole dish that has been sprayed with non-stick cooking spray. Top with half of the potatoes and all of the onions. Sprinkle with salt, pepper and nutmeg. Repeat with remaining vegetables. Pour in the skim milk. Cover and bake at 350 deg. F for 50-60 min. or until vegetables are done and liquid is absorbed. NOTES : Makes: 4-5 servings
Posted to MC-Recipe Digest V1 #339
Recipe by: The Workbasket Mar. 1989
From: Sherry Zeiss <>
Date: Wed, 11 Dec 1996 23:09:11 -0600