Spring Vegetable Casserole - cooking recipe

Ingredients
    4 small new potatoes (3/4 lb.)
    2 carrots
    2 Tbsp. margarine or butter
    1/2 tsp. salt
    1/8 tsp. pepper
    1/2 lb. asparagus
    4 green onions
    1 c. loosely packed watercress or arugula sprigs (optional)
Preparation
    Cut unpeeled potatoes into quarters.
    Cut each carrot lengthwise in half, then crosswise into 2-inch pieces.
    In 2-quart casserole, cook potatoes, carrots, margarine or butter, salt, pepper and 2 tablespoons water, covered, on High for 10 to 14 minutes, until tender.
    Stir twice during cooking.

Leave a comment