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A simple and nutritious side dish of tender boiled potatoes and sweet carrots. Lightly seasoned and perfect for pairing with roasted meats, or as a base for salads and mashes. Ready in under 30 minutes.
For 4 servings
Prepare the Vegetables
Boil the Vegetables
Simmer Until Tender
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A simple and nutritious side dish of tender boiled potatoes and sweet carrots. Lightly seasoned and perfect for pairing with roasted meats, or as a base for salads and mashes. Ready in under 30 minutes.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 162.19 calories per serving with 2.9g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Drain and Season
Garnish and Serve
Add other fresh herbs like dill, chives, or thyme along with the parsley for a more complex flavor profile.
Toss the cooked vegetables with a pinch of paprika, garlic powder, or onion powder for extra savory flavor.
After boiling, drain well and mash with the butter, a splash of milk or cream, and seasoning for a simple vegetable mash.
Squeeze the juice of half a lemon over the finished dish for a bright, zesty flavor that cuts through the richness of the butter.
Potatoes are a great source of Vitamin C and potassium, which is important for blood pressure control. Carrots are packed with beta-carotene, which the body converts into Vitamin A.
The high concentration of Vitamin A from the carrots is essential for maintaining good vision and protecting against age-related eye diseases.
Both potatoes and carrots contain dietary fiber, which aids in healthy digestion, promotes gut health, and helps you feel full and satisfied.
This dish is inherently low in fat and cholesterol. Boiling is a healthy cooking method that doesn't require added oils, making it a heart-healthy choice.
A single serving of this recipe (about 1 cup) contains approximately 150-180 calories, primarily from the potatoes and the optional butter. Without butter, the calorie count is closer to 110 calories.
Yes, this is a very healthy dish. It's rich in vitamins like A and C, minerals like potassium, and dietary fiber. Boiling is a low-fat cooking method that preserves many nutrients.
Absolutely. While Yukon Gold or red potatoes hold their shape well, you can also use Russet potatoes. Just be aware that Russets are starchier and may fall apart more easily, making them better suited if you plan to mash the vegetables.
The key is to not overcook them. Start checking for doneness around the 12-minute mark. As soon as a fork pierces a potato piece easily, drain them immediately. Cutting the vegetables into uniform sizes also helps them cook at the same rate.
Yes, you can boil the vegetables ahead of time. After draining, cool them completely and store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little butter or in the microwave.
This dish is a versatile side that pairs well with roasted chicken, baked fish, steak, meatloaf, or pork chops. It can also be cooled and used as a base for potato salad.