Serves: 4
Total Calories: 126

1/2 pound carrot (4 medium), peeled and cut into 3/4-inch pieces
3/4 pound unpeeled red potato (2 medium), scrubbed and cut into 3/4-inch pieces
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
1/4 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro

1. In a medium pan of boiling water, cook the carrots, uncovered, until crisp-tender, about 3 minutes. Scoop out with a slotted spoon, and put into a bowl. Add the potatoes to the same pan of boiling water, and cook until barely tender, about 4 minutes. Drain the potatoes and add to the bowl with the carrots.

2. Melt the butter in a large skillet, over medium heat. Add the carrots, potatoes, cumin, and salt. Cook, covered, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Remove the lid, raise the heat to high, and cook the vegetables until they start to brown, about 4 minutes. Stir in the cilantro. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 126
Calories from Fat: 50

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