Fluffy Dilled Carrots and Potatoes

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Fluffy Dilled Carrots and Potatoes

1-1/2 cups sliced carrots

3/4 cup peeled and sliced potato or parsnip

1 to 2 tablespoons skim milk

2 teaspoons margarine

1/4 teaspoon salt

1/4 teaspoon dried dillweed

1/8 to 1/4 teaspoon onion powder

Dash pepper

Stovetop directions: In a saucepan bring 2 inches of water to boiling. Add carrots and potato or parsnip. Return to boiling; reduce heat. Cover and simmer about 25 minutes or until very tender. Drain.

Save on cleanup time by mashing the vegetables in the saucepan they cook in! With an electric mixer on low speed or a potato masher, beat or mash vegetables. Add milk, margarine, salt, dillweed, onion powder, and pepper; beat or mash until nearly smooth. If necessary, reheat mixture over low heat, stirring constantly. Makes 3 servings.

Microwave directions: In a 1-1/2-quart microwave-safe casserole combine carrots, potato or parsnip, and 1/2 cup water. Micro-cook, covered, on 100% power (high) for 10 to 12 minutes or until very tender, stirring once. Drain. Mash vegetables and season as above. If necessary, return mixture to casserole and cook, covered, on high for 1 to 2 minutes or until heated through.

Per serving: 1.5 POINTS (81 calories, 3 g fat, 1 g saturated fat, 2 g fiber)

Exchanges: .5 starch, 1 vegetables, .5 fat.