| Ingredients: |
2 tablespoon butter or margarine 3 cups cubed red potatoes (about 2-1/2 pounds) 1-1/2 cups diagonally sliced carrots 3/4 cup chopped onion |
1/4 cup minced fresh parsley 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon pepper |
| Cooking
Instructions: |
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In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 15-20 minutes or until vegetables are tender, stirring every 5 minutes. |
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