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Categories:
white potatoes sweet potatoes carrots green onion rosemary instant chicken warm water butter green onion
Viewed: 53 - Published at: a year agoIngredients
- 4 lg. white potatoes (2 1/2 to 3 lb.)
- 2 lg. sweet potatoes (1 to 1 1/2 lb.)
- 2 med. carrots, cut fine, julienne
- 2/3 c. finely minced green onion
- 1/2 teaspoon dry rosemary, crushed or possibly 1/2 teaspoon snipped fresh rosemary
- 1 teaspoon instant chicken bouillon granules
- 1/2 c. warm water
- 1/4 c. butter, melted
- Minced green onion, to taste
Method
- Peel potatoes, thinly slice into bowl of cool water; drain.
- Spread 1/2 of the white potatoes into buttered 12 x 8 inch baking dish.
- Sprinkle with 1/2 of carrots and green onion and 1/3 of the rosemary.
- Top with sweet potatoes.
- Sprinkle with rosemary, 1/2 of green onion, 1/2 of the carrots.
- Top with remaining white potatoes and rosemary.
- Dissolve bouillon in 1/2 c. warm water.
- Pour over potatoes.
- Cover dish with foil.
- Bake at 325 degrees for 1 1/2 to 2 hrs (till potatoes are tender).
- Uncover, drizzle with butter.
- Bake at 350 degrees for 20 to 25 min.
