My Meatless Mondays - March 28th Baked Carrots, Beans and Potatoes

Last week, I made a hearty side dish, from Paula Deen.  It was called Baked Carrots and Potatoes with Nutmeg.  I decided to add the green beans and that was a mistake.  Getting the right time to add them so they would stay crisp did not work.  The baked carrots and potatoes tasted like they were cooked in a beef stew but there was no meat in this side.  As  usual, I made changes to suit the needs of the family.


I think, most children like these two vegetables and if yours does try this.  Just the size of the vegetables makes it appealing to kids.

Baked Carrots and Potatoes (and Beans) adapted from Paula Deen - CD Kitchen

INGREDIENTS:

1 cup onion, chopped
non-stick pan spray
1/4 cup fat-free vegetable broth
4 med. carrots, cut in large julienne (like small French fries)
4 med. potatoes, cut in large julienne (peeled if desired)
salt and pepper, to taste
1/2 teaspoon grated or ground nutmeg, preferably freshly grated - to taste
1 cup nonfat milk
1 cup vegetable broth

Method:

 Spray a small frying pan with a quick burst of pan spray and saute onions over medium-low heat until translucent, stirring often and adding broth a little at a time whenever it starts seeming too dry. 

Set aside. Place half of carrots in a casserole dish that has been sprayed with pan spray. 

Top with half of potatoes and all of the onions, spreading each layer as evenly as possible. 

Sprinkle with salt, pepper, and nutmeg. 

Repeat with remaining carrots and potatoes, and sprinkle the top with salt, pepper, and nutmeg.

Warm milk enough to dissolve broth concentrate or boullion and pour over vegetables. If you have any broth or boullion left over from cooking the onions you can pour that in, too. Cover and bake at 350 degrees F., for 50-60 minutes, or until liquid is absorbed. Enjoy! 

 And we did enjoy.  We had it with chicken cutlets and a butternut squash dish and together, they made a good meal.

 

Here it is, time for another Meatless Monday.  I hope you like my potato and carrot dish.  I am sure, I will enjoy all the fine dishes you bring to the table.  I look forward to the wonderful recipes that inspire me for the rest of the week.  Thanks for sharing. 


Raspberry Mascarpone Stuffed French Toast - La Bella Vita
Salmon Patties for Picky Eaters - Real Food Forager
Savory Cheesy Herb Bread - Bright Morning Star
 Crunchy Asian Salad -  It's A keeper
Crispy Crockpot Falafel - Gluten Free A-Z blog

Now for the most popular recipe from last week, Annies Home - Cool Creamy Chocolate Dessert - YUM!  

Crust:

Link up your meatless recipes and check out the others.  We always get winners.