Marbled Potatoes and Carrots

Name: Marbled Potatoes and Carrots
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine; 1 liters pounds carrots, sliced; 1 teaspoons dried dill weed; 0 to 2/ cup milk; 177 milliliters milk; 907 grams potatoes, cut into pieces (peeled if desired); 1 teaspoons salt

Need a gluten free and vegetarian side dish? Marbled Potatoes and Carrots could be an excellent recipe to try. This recipe serves 12. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 88 calories. A mixture of butter, potatoes, dill weed, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven.

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Water

Equipment you will use

Dutch Oven

Add potatoes. Cover and heat to boiling; reduce heat. Cook 25 to 30 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.

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Potato

Shake

Equipment you will use

Frying Pan

While potatoes are cooking, heat 1 inch water (salted if desired) to boiling in 3-quart saucepan.

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Potato

Water

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Sauce Pan

Add carrots. Cover and heat to boiling; reduce heat. Cook about 20 minutes or until very tender; drain.

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Carrot

Mash potatoes until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts.

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Potato

Milk

Add 2 tablespoons butter and 3/4 teaspoon salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm.

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Potato

Butter

Salt

Mash carrots until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Beat in 1 tablespoon butter and the dill weed.

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Dill

Carrot

Butter

Milk

Spoon potato mixture into half of large serving bowl; spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design.

Ingredients you will need

Carrot

Potato

Equipment you will use

Spatula