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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 388
% Daily Value**
Total Fat 9g
14%
Saturated Fat 6g
9%
Unsaturated Fat 1g
Cholesterol 28mg
9%
Sodium 146mg
6%
Total Carbohydrate 69g
23%
Dietary Fiber 6g
23%
Sugars 25g
Protein 9g
Vitamin A  138%Vitamin C  50%
Calcium  16%Iron  13%
Potassium  40%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Carrots and Potatoes

Recipe Tags: Potato Recipes

Date Added: July 17, 2009

Ingredients:

1/2 Cup Water
2 Tablespoons Butter
4 Carrots sliced
1/2 Cup Evaporated Milk
1/2 Teaspoon Sweet Paprika
4 Russet Potatoes sliced
1 Onion cubed
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Directions:

1. Preheat the oven to 350 degrees, and butter a 8x8 inch baking dish.

2. Place the vegetables in the prepared dish,and dot with the remaining butter.

3. Mix the seasonings with the milk and water, and pour over the vegetables.

4. Bake, stirring occasionally, until the vegetables are very tender and the top is lightly browned.

5. This will take at least an hour and perhaps longer.

6. You want the potatoes to absorb much of the milk and flavorings; if you use a deep dish this will take longer, but the result will be slightly richer.

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Dietary Notes:
This recipe is high in Vitamin A with 138% of your daily recommended intake per serving. This recipe is high in Vitamin C with 50% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Potato, Onion allergies.
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