Skillet sweet potatoes and carrots
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable broth |
| 1 | medium | Sweet potato |
| 4 | mediums | Carrots |
| 2 | Medium-size scallions | |
| ½ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Nutmeg |
| Salt and freshly ground pepper; to taste | ||
| Sour cream | ||
Directions
In a medium non-stick frying pan over medium heat, heat vegetable broth until very hot. Meanwhile, grate sweet potato. Chop carrots. Chop scallions. Add the sweet potato, carrots, scallions and stir-fry for 2 minutes until the carrots are hot but still crisp. Add cinnamon and nutmeg to flavor. Season with salt and pepper. To serve, top with a dollop of sour cream.
Approximately 8 minutes.
Per serving (excluding unknown items): 254 Calories; 2g Fat (6% calories from fat); 6g Protein; 56g Carbohydrate; 1mg Cholesterol; 515mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2123 Converted by MM_Buster v2.0l.
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