Try this Baked Carrots and Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees, and butter a 8x8 inch baking dish. Place the vegetables in the prepared dish,and dot with the remaining butter. Mix the seasonings with the milk and water, and pour over the vegetables. Bake, stirring occasionally, until the vegetables are very tender and the top is lightly browed. This will take at least an hour and perhaps longer. You want the potatoes to absorb much of the milk and flavoings; if you use a deep dish this will take longer, but the result will be slightly richer. Serve 6 Sharing by Iara From my Family Favorites Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 11, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (1561g) | ||
Recipe Makes: 1 | ||
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Calories: 1464 | ||
Calories from Fat: 496 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.1g | 73 % | |
Saturated Fat 33.8g | 169 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 164.6mg | 51 % | |
Sodium 730mg | 25 % | |
Potassium 5298.3mg | 139 % | |
Total Carbohydrate 213.8g | 63 % | |
Dietary Fiber 20.3g | 81 % | |
Sugars, other 193.5g | ||
Protein 39.4g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1464
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