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Veggies and Cream
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Description
Carrots, red potatoes, onions … a great way to use up extra root vegetables. Somewhat similar to PW’s veggie bundles, but I add carrots, more spices, and cook it up all in one dish.
Ingredients
- 2 whole Red Potatoes
- 2 whole Medium Carrots
- ½ cups Diced Yellow Onion
- ½ cups Heavy Cream
- 3 Tablespoons Melted Butter
- 1 teaspoon Parsley
- 1 teaspoon Basil
- 1 teaspoon Thyme
- ½ teaspoons Garlic Powder
- Salt To Taste
- Pepper To Taste
Preparation
Preheat oven to 400 F.
Dice onion. Leave skins on potatoes and chop potatoes and carrots into small pieces (half inch or so). Mix vegetables in a casserole dish. Add cream, butter and all spices, then mix thoroughly. Cover and bake for around 30 to 40 minutes, stirring halfway through. When the veggies are tender, you’re good to go!
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