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Marbled Potatoes & Carrots




Source of Recipe


Bernice


List of Ingredients




Marbled Potatoes & Carrots


2 medium red or white potatoes, cubes
4 medium carrots, sliced
2 tablespoons (30 ml) milk
2 tablespoons (30 ml) margarine or butter
1/4 teaspoon (1 ml) salt
2 tablespoons (30 ml) milk
1 teaspoon (5 ml) margarine or butter
1/4 teaspoon dried dill weed


Recipe




Heat 1 inch (2.5 cm) of water to boiling in a saucepan.

Add the potatoes.

Cover the saucepan & heat to boiling.

Reduce the heat & cook for 20 to 25 minutes or until they are tender.

Drain the potatoes, then shake the saucepan, ever so gently over low heat to dry the potatoes.

While the potatoes are cooking, heat 1 inch (2.5 cm) of water to boiling in a saucepan.

Add the carrots.

Cover the saucepan & heat to boiling.

Reduce the heat.

Cook for about 15 minutes or until very tender.

Drain the carrots.

Mash the potatoes until no lumps remain.

Beat in the first 2 tablespoons (30 ml) of milk in small amounts.

Add the 2 tablespoons (30 ml) of margarine, along with the salt.

Beat vigorously until the potatoes are light & fluffy.

Cover to keep warm.

Mash the carrots until no lumps remain.

Beat in the next 2 tablespoons (30 ml) of milk in small amounts.

Beat in the 1 teaspoon (5 ml) margarine & the dill weed.

Spoon the potato mixture into half of a small serving bowl.

Then, spoon the carrot mixture into the other half.

Pull a small rubber spatula through each of the mixtures to create a marbled design.

Serves 4