Potatoes And Carrots Family Style Recipes

SCALLOPED POTATOES AND CARROTS

Steps:

• In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

POTATO AND CARROT MASH

Steps:

• Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency

ROASTED CARROTS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

POTATOES AND CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a 1/3 cup water in a 9x13 inch baking dish. Layer in potatoes, carrots, yams and onions. Sprinkle generously with salt and pepper.
• Pour oil over entire dish until all ingredients are well coated.
• Cover or place foil over dish and bake for 2 hours.

POTATOES AND CARROTS FAMILY-STYLE

Steps:

• Peel the potatoes and cut them into quarters.
• Cut the onion crosswise into very thin slices. There should be about 2 cups.
• Cut the carrots crosswise into very thin slices. There should be about 1 2/3 cups.
• Combine the potatoes, onion, carrots and garlic in a large saucepan or small kettle. Add water to cover, and salt. Bring to a boil and cook about 12 minutes or until tender. Drain saucepan and add the butter, cream, salt and pepper. Using a potato masher, mash the ingredients until they are coarse-fine. Add the basil, chervil and parsley. Blend thoroughly and serve.

ROASTED POTATOES AND CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
• Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.