This is one of my favorite comfort foods. It's easy to make, easy to eat and full of potassium and carotenoids.
It was rejected by the editors on the old Spark Recipes. I decided to post it here.
1 can (2 cups) vegetable broth
1 bay leaf, optional
1 pound carrots, peeled and chunked
1 medium potato, peeled and chunked
1 onion, peeled and chunked
1 cup additional liquid (rice milk, broth, etc.)
dill weed, optional
Start 1 can of broth heating in a 2 quart pan with (optional) bay leaf. Add the veggies as you peel and chunk them. Bring to a boil, reduce heat and simmer for 30 to 40 minutes, until the vegetables are very tender.
Remove the bay leaf. Puree everything, using a food mill, blender or immersion blender. For a chunkier texture use a potato masher. Return to the pan and stir in the additional liquid. (Original recipe calls for milk.)
Heat gently. Sprinkle each serving with crushed dill weed.
Adapted from a recipe in an Oster cookbook.
Edited by: AZLADY2 at: 6/20/2007 (16:07)
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Whole Foods for Health
The Procrastination Beaters
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