Braised Potatoes And Carrots

By Barbara Kafka

Published March 3, 1990

Total Time
15 minutes
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Ingredients

Yield:Four servings

  • 1 pound potatoes, peeled and cut into 1-inch pieces

  • 12 ounces carrots, peeled and cut into 1-inch pieces

  • ½ cup chicken broth, canned or homemade

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

29 grams carbs; 1 milligram cholesterol; 133 calories; 1 gram fat; 5 grams fiber; 108 milligrams sodium; 4 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a half-quart souffle dish. Cover tightly with microwave plastic wrap and cook at 100 percent power in a 650- to 700-watt microwave oven for 10 minutes. Prick the plastic to release steam.

  2. Step 2

    Remove from the oven and uncover. Add to the roast chicken.

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