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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this one night using left over carrots and it was so good they asked for it again and again. Ingredients:
3 large potatoes |
8-10 mini carrots |
1 1/2 cup spinach tore into pieces |
3 oz cream cheese |
1/4 cup vegatible stock |
1/4 cup rice milk |
1/4 cup parmesan cheese |
2 tbls butter |
Directions:
1. Cook carrots and potatoes together until done.
2. Drain reserve carrots.
3. Mash potatoes with butter, vegatable stock, rice milk and cream cheese.
4. Slice each carrot into 4 pieces and fold into potatoe mixture.
5. add tore spinach and fold in.
6. put all into a baking dish that has been lightly buttered.
7. top with parmesan cheese.
8. Bake 20-30 minutes until bubbly.
9. Serve hot with butter salt and pepper.
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