Serves: 4
Total Calories: 94
1. Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add potatoes. Cover and heat to boiling reduce heat. Cook 20 to 25 minutes or until tender drain. Shake pan gently over low heat to dry potatoes.
2. While potatoes are cooking, heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling reduce heat. Cook about 15 minutes or until very tender drain.
3. Mash potatoes until no lumps remain. Beat in 2 to 3 tablespoons milk in small amounts. Add 2 tablespoons margarine and 1/4 teaspoon salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm.
4. Mash carrots until no lumps remain. Beat in 2 to 3 tablespoons milk in small amounts. Beat in 1 teaspoon margarine and the dill weed.
5. Spoon potato mixture into half of small serving bowl spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design.
1 SERVING: Calories 105 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 2mg Sodium 200mg Carbohydrates 20g (Dietary Fiber 3g) Protein 2g.
This Marbled Potatoes and Carrots recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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