Carrot And Potato Compote |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This hearty side dish is just perfect to offset the chill of fall. It’s rich and filling and both kids and adults love it. Source: supermarket guru Ingredients:
1/2 cup coffee, brewed and chilled |
6 small new potatoes |
2 cups thinly sliced carrots |
1/2 teaspoon salt |
1 cup plain yogurt, at room temperature ( sour cream nice too! ) |
1 teaspoon dillweed, dried or chopped fresh |
Directions:
1. Brew the coffee and set aside to cool, then refrigerate it until ready to make this dish.
2. In a medium sized saucepan, boil the potatoes, with skins on, drain, and set aside.
3. Place the carrots in a medium sized saucepan, sprinkle on the salt, and put in enough water just to cover the carrots.
4. Gently boil until they are fork tender; drain, and set aside.
5. Cut the boiled potatoes and carrots into 1 pieces and place in a large saucepan.
6. In a bowl, mix together the chilled coffee with the yogurt, then pour this over the vegetables, mixing them thoroughly.
7. Warm the mixture until hot but do not allow it to boil.
8. Remove the pan from the stove and carefully pour all of the potato-carrot mixture into a serving dish, sprinkle with dried or fresh dill, and serve.
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