These vegetables become special when you whip them together. We love their creamy, slightly chunky consistency and subtle nutmeg seasoning. They’re wonderful with roast beef. Kathy Rairigh, Milford, IN.
Ingredients For Whipped Potatoes and Carrots Recipe
1.5 pound Potatoes, peeled and cut into 1 inch cubes
1 pound Carrots, sliced
0.5 cup Hot fat free milk
2 tablespoon Butter
0.75 teaspoon Salt
0.125 teaspoon Pepper
dash Ground nutmeg
Minced fresh parsley or chives, optional
Nutrition value
89
calories per serving
< 1 g Fat3 g Protein17 g Carbs4 g FiberOther
Current Totals
< 1 g Fat
3 g Protein
17 g Carbs
4 g Fiber
MacroNutrients
Carbs
17 g
Protein
3 g
Fiber
4 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
55 mg
Iron
1 mg
Vitamin A
1536 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
26 mcg
Vitamin B12
0 mcg
Vitamin C
27 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
31 mg
Manganese
0 mg
Phosphorus
68 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
