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Cook'n with Betty Crocker 
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Marbled Potatoes and Carrots |
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Serves: 4 Print this RecipeComfort food at its tastiest-homemade mashed potatoes swirled with sweet cooked carrots flavored with dill weed. 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. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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