From the kitchen of Beth Hubbard
2 Tblsp. butter
3 cups cubed red potatoes (about 2 ½ pounds)
1 ½ cups diagonally sliced carrots
¾ cup onion, coarsely chopped
¼ tsp. salt
¼ tsp. pepper
1 minced clove garlic
sprinkle of fresh minced parsley
In a large skillet (non-stick works really well!), over medium heat, melt butter.
Add potatoes and carrots. Toss to coat.
Add chopped onion, parsley, garlic, salt and pepper and mix well.
Reduce heat to medium low.
Cover and cook for 15 to 20 minutes or until vegetables are tender, stirring every 5 minutes.
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