Carrots, Purple Potatoes, and Red Onoins
- Number of Servings: 4
Ingredients
1 Tbsp extra virgin olive oil6 medium carrots, sliced3 med young red onions6 small purple potatoes
in heavy bottom skillet heat the olive oil
add the sliced onions and carrots lower heat to low and put a lid on the skillet and let sweat until tender.
Half way through or when you get them sliced, put the potatoes on top and replace the lid.
I ate this for lunch with 1c short grain rice and 2 poached pastured eggs and Louisiana Hot Sauce
It didn't need any further salt.
Number of Servings: 4
Recipe submitted by SparkPeople user GAILNTHENSOME.
add the sliced onions and carrots lower heat to low and put a lid on the skillet and let sweat until tender.
Half way through or when you get them sliced, put the potatoes on top and replace the lid.
I ate this for lunch with 1c short grain rice and 2 poached pastured eggs and Louisiana Hot Sauce
It didn't need any further salt.
Number of Servings: 4
Recipe submitted by SparkPeople user GAILNTHENSOME.
Nutritional Info Amount Per Serving
- Calories: 295.2
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 80.9 mg
- Total Carbs: 60.4 g
- Dietary Fiber: 9.7 g
- Protein: 7.0 g