Ingredients
- ¾ pound boiling potatoes, peeled and cut into two-inch cubes
- 5 ounces carrots, cut into sticks
- 1 teaspoon ground cumin
- Salt (optional)
- ⅓ cup low-fat ricotta
- Sauteed onion (see chicken recipe)
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Nutritional Information
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Nutritional analysis per serving (2 servings)
235 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 8 grams protein; 20 milligrams cholesterol; 95 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- Place potatoes and carrots in pot and cover with water; cover and bring to boil. Reduce heat and cook until vegetables are tender, about 12 to 15 minutes. Remove from heat and drain.
- Mash potatoes and carrots and combine with cumin, salt (optional), ricotta and sauteed onion, mixing well.
25 minutes
Dining and Cooking