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Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and
it will be fine at 325° or 375°, too). Peel and shred the carrots and potatoes. A food
processor is easiest, but a hand grater will work too. Squeeze the potatoes and discard the extra
liquid. Butter a small baking dish, toss the potatoes and carrots with minced onion and place in
the dish. Sprinkle with DILL WEED, BLACK PEPPER and salt. Cut the 2 TB. butter in bits and dot
the dish, pushing some butter bits down into the potatoes. Drizzle the cream or milk over the top,
and bake one hour. Cover with foil if the dish starts to get overly brown.
Prep. time: 5 minutes
Cooking time: 1 hour
Serves: 4-6
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