Dodge sick days with car­rot–sweet potato mash

Woman's World - - Natural ways to feel great -

Nu­tri­ents in this creamy side triple im­mu­nity!

1 lb. car­rots, chopped 1 lb. sweet pota­toes, peeled, cut into chunks 1⁄ cup milk, warmed 2 2 Tbs. but­ter, melted

1⁄ tsp. pep­per 2 Salt Toasted wal­nuts

1 In pot, com­bine car­rots and sweet pota­toes with enough wa­ter to cover. Over high heat, bring to a boil. Re­duce heat; sim­mer un­til ten­der, 20–30 min.

2 Drain veg­eta­bles; re­turn to pot. Add milk, but­ter and pep­per; mash. Sea­son to taste with salt. Serve topped with toasted wal­nuts. Makes 6 serv­ings

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