Directions:
- Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and it will be fine at 325° or 375°, too).
- Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.
- Toss the potatoes, carrots, onion, dill, salt and pepper together and place it in the bottom of a greased/buttered, small baking dish.
- Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.
- Drizzle the cream/milk over the top, and bake one hour.
- NOTE: Cover with foil if the dish starts to get overly brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.35 Kcal (412 kJ) | ||
| Calories from fat | 29.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 5% | |
|---|---|---|---|
| Cholesterol | 9.02mg | 3% | |
| Sodium | 194.14mg | 8% | |
| Potassium | 295.76mg | 6% | |
| Total Carbs | 16.01g | 5% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 1.75g | 4% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.7mg | 4% | |
| Calcium | 33.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 96.57 Kcal (404 kJ) | ||
| Calories from fat | 29.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 5% | |
|---|---|---|---|
| Cholesterol | 8.86mg | 3% | |
| Sodium | 190.62mg | 8% | |
| Potassium | 290.41mg | 6% | |
| Total Carbs | 15.72g | 5% | |
| Sugars | 3.84g | 16% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 1.72g | 4% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.7mg | 4% | |
| Calcium | 32.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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