Yum!!!
ONE
1 large onion, thinly sliced
6 cloves garlic, pressed
1 tsp olive oil
1 tsp thyme
TWO
1 1/2 tbsp flour
12 oz can non-fat evaporated milk
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 tsp ground black pepper
THREE
4 medium potatoes, peeled and sliced
2 large carrots, sliced (or 1/2 carrots 1/2 parsnip)
In a saucepan, sauté the ingredients in ONE over low heat and covered until the onions are translucent. In a bowl, combine the ingredients in TWO (add milk gradually to make sure you dissolve the flour well). Lightly oil a large baking dish. Combine the potatoes, carrots, and onions in the dish and pour the milk mixture evenly over the top. Cover tightly with aluminum foil and bake for 40 minutes at 400F. Lower the heat to 350, uncover, and bake for 20 more minutes or until the veggies are tender and the top is golden. Serve hot!
ONE
1 large onion, thinly sliced
6 cloves garlic, pressed
1 tsp olive oil
1 tsp thyme
TWO
1 1/2 tbsp flour
12 oz can non-fat evaporated milk
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 tsp ground black pepper
THREE
4 medium potatoes, peeled and sliced
2 large carrots, sliced (or 1/2 carrots 1/2 parsnip)
In a saucepan, sauté the ingredients in ONE over low heat and covered until the onions are translucent. In a bowl, combine the ingredients in TWO (add milk gradually to make sure you dissolve the flour well). Lightly oil a large baking dish. Combine the potatoes, carrots, and onions in the dish and pour the milk mixture evenly over the top. Cover tightly with aluminum foil and bake for 40 minutes at 400F. Lower the heat to 350, uncover, and bake for 20 more minutes or until the veggies are tender and the top is golden. Serve hot!
Original in Moosewood's Low-Fat Favorites
This looks so good and comfort-foody! (I'm fighting off some kind of ick, so comfort foods sound especially good right now.)
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