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2 medium potatoes, (2/3 pound), peeled and cut into pieces
4 medium carrots, sliced (2 cups)
2 to 3 tablespoons milk
2 teaspoons margarine, butter or spread
1/4 teaspoon salt
2 to 3 tablespoons milk
1 teaspoon margarine, butter or spread
1/4 teaspoon dried dill weed
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.
4 medium carrots, sliced (2 cups)
2 to 3 tablespoons milk
2 teaspoons margarine, butter or spread
1/4 teaspoon salt
2 to 3 tablespoons milk
1 teaspoon margarine, butter or spread
1/4 teaspoon dried dill weed
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.
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