Baked Carrots And Potatoes With Nutmeg

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Baked Carrots And Potatoes With Nutmeg

 

1/2 cup onions. chopped

2 tbsps. vegetable broth

4 medium carrots, peeled, julienned

4 medium potatoes, peeled, julienned

salt and pepper to taste

nutmeg, grated, for garnish

1 cup soy milk

 

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 degrees for 50 to 60 minutes or until

vegetables are done and liquid is absorbed.

Makes 4 to 5 servings.