Spring Vegetable Casserole - cooking recipe
Ingredients
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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
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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.
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