MASHED POTATOES AND CARROTS

This is a great way to get your kids, or yourself, to eat carrots. The French love to put nutmeg in their veggies, with cream and butter, of course. I used soy milk and I added the butter (Earth Balance non-dairy butter) at the end because I find that mixing the butter in the food at the beginning, the flavor just gets lost. This is a yummy comfort food for those of us who love our carbs.

PS: After eating leftovers the next day, I added more butter and a bit of sugar before eating and enjoyed it more.

Serves 4

1 pound russet or idaho potatoes
3/4 pound carrots, peeled and sliced, about
1/4" thich
1/2 cup white onions, sliced
Salt and freshly ground pepper to taste
1 cup milk
2 tbs butter
1 pinch ground nutmeg
1 pinch ground cumin
2 tbs parsley, finely chopped

Peel potatoes and rinse well. Cut them lengthwise into large
cubes.

Place the potatoes, carrots, and onions in a saucepan with
water to cover and salt to taste. Bring to a boil and simmer for
12 - 15 minutes or until potatoes and carrots are tender. Drain

Meanwhile, heat the milk in a saucepan.

Put the veggie mixture through a food mill or potato ricer (I
think a regular masher would be fine.) Return it to a saucepan.

Add the nutmeg, cumin, parsley, and pepper to taste. Add the
warm milk gradually, while stirring. Add butter.

If you want to add additional nutmeg or cumin, do it a little
bit at a time, so as not to overdo.

Recipe from Pierre Franey's Cooking in France, 1994