Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter or margarine |
3 cups | Cubed red potatoes (about 2 1/2 lbs.) |
1½ cup | Diagonally sliced carrots |
¾ cup | Chopped onion |
¼ cup | Minced fresh parsley |
1 each | Clove Garlic. minced |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 15-20 minutes or until vegetables are tender, stirring every 5 minutes. Serves 6. SOURCE:* Taste Of Home Magazine Oct./Nov. 1994 POSTED BY: Jim Bodle 11/94 Submitted By JIM BODLE On 11-09-94